Four Ingredient Gluten-Free Cookies In A Snap

March 2, 2015 10 Comments

I have to bring cookies to my club once a year and I feel the pressure.

Everyone in my neighborhood club knows that I am Snack Girl. I can’t bring a box of Stop & Shop cookies because I have made a point of not eating such things. Frequently, I am out of time so I need something to bring and it has to be fast.

My goal is to have at least one person ask me for the recipe. This year? These almonds cookies were a hit! More than one of my pals asked for the recipe and then I could smile and say, “You already have it. It is in my book.”

Most of my friends have a copy of my book because they helped me test the recipes before it was published. Only a few tested the almond cookie recipe, but I knew before anyone tested it that it was a winner.

The best part is that it is SO easy. You do need a food processor to pulverize the almonds and sugar. Then mix it with the egg white and almond extract and you are ready to bake.

These are great with coffee and for the gluten-free crowd that still wants a cookie

Almond Cookie Recipe

1.6 from 24 reviews

reprinted with permission from Snack Girl to the Rescue!

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Ingredients

1 cup almonds plus 16 whole almonds
1/3 cup sugar
1 egg white
¼ teaspoon almond extract

Instructions

Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

In a food processor, process the cup of almonds and the sugar until very finely ground. Add the egg white and almond extract and pulse until the mixture forms a ball of dough.

Divide the dough into 4 sections. With clean hands roll each section into 4 balls (making 16 cookies) and place on the parchment paper. Stick 1 almond into each cookie, pressing down so the almonds stays put.

Bake for 15 minutes or until the cookies just start to turn golden.

Nutrition Facts

One cookie is 60 calories, 3.7 g fat, 0.0 g saturated fat, 5.8 g carbohydrates, 4.5 g sugar, 1.8 g protein, 0.9 g fiber, 4 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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10 Comments:

Lisa these look and sound really good. Anything almond flavor has to be good in my mind. I'm also thinking the fat content is healthy because you grind the almonds to make the flour.
This is a keeper...

Annie

How much almond flour do the pulverized almonds make? As someone with Celiac, I have almond flour on hand in my pantry and would skip the step of grinding if I could.

melissa

@Melissa - great question! I would go with 1/8th less than 1 cup of flour. I think 3/4 cup is not enough. Measure out 1 cup and take out 2 tablespoons.
Tell me how that works!

Snack Girl

So, where my mind completely revolves around chocolate, have you ever added cocoa powder to the mix to make a chocolate almond cookie? How much do you think you'd need to add? And would you need to compensate for the extra dry ingredient with something liquid?

Janet

This is a great recipe for Passover since it has no flour or leavening. I am going to try it this year!

Lisa

This looks PERFECT for a bike ride snack. All REAL food vs who-knows-what bars. I have a similar recipe that uses brown sugar and adds a smidgen of salt. Will try TODAY. Many thanks!!

Jan

I would add a *whole* egg. That is where all the vitamins and half the protein are. Eggs contain lutein for the eyes, B12 for the heart and other essential nutrients.
The white is essentially protein and not much else.

I_Fortuna

What great timing! I have a child going gluten free for March to see if it helps with some issues :) Thanks for this recipe!!

robin

hi could you use coconut sugar in place of white?

max

Update: I've made them many times. Delish. I'm guessing the coconut sugar would work, but haven't tried that.

Jan