These Gluten-Free Almond Cookies are to die for!
They are made with cream cheese and almond meal, which makes them 100% Gluten-Free! They are rich and creamy and far from the store bought packages of gluten-free cookie disaster!
I got the idea for Gluten-Free Almond Cookies long time ago while making Lemon Almond Ricotta Cake. I recently re-visited the idea and after some tweaks and several tries, Gluten-Free Almond Cookies were born.
Here is what you need to make your very own Gluten-Free Almond Cookies:
I see I forgot to include baking powder in the picture… 🙁 Oh, well, it is included in the recipe….
Let’s move on!
The batter should be the consistency of a traditional chocolate chip cookie batter that you can easily scoop out. Not too soft, not too hard.
If you like softer cookies, you can scoop out and bake right away, without refrigeration.
As you can see, cookies on the left, without refrigeration, are flatter than cookies on the right that had been refrigerated prior to scooping out.
Also, as you may have noticed, you can top each cookie with sliced almonds OR press down one whole almond in the center.
My kids like these Gluten-Free Almond Cookies plain, without any almonds on them, therefore, I make half a batch with almonds and half without:
Plain, with sliced almonds, or a whole one… just make it and enjoy it with a cup of coffee! These Gluten-Free Almond Cookies are simply delicious!
I like to store my Gluten-Free Almond Cookies in a glass cookie jar for easy access! 🙂
Try these Gluten-Free Almond Cookies TODAY! You won’t be disappointed! They are soft, not too sweet, lemony and creamy!
As Always, Eat Well, Spend Wisely!
- 8 oz (1block) cream cheese; softened
- 4 oz (1 stick) butter, softened
- 3/4 cup white granulated sugar
- 1 egg
- 1 lemon (just zest)
- 2 cups almond flour
- 1/2 cup potato starch
- 1 tsp baking powder
- 1 tsp vanilla extract or almond flavor
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- In a KitchenAid's mixing bowl, beat cream cheese with butter using a paddle.
- Mix in sugar and zest.
- Add egg.
- Slowly add almond flour, potato starch and baking powder.
- Add vanilla or almond flavor.
- Scrape sides and re-mix.
- Cover and refrigerate for at least 30 minutes.
- Scoop out batter using a small ice cream scoop.
- Drop scoops of batter on a cookie sheet lined with parchment paper.
- Top each cookie with almond slices or press one whole almond in the center of each cookie.
- Bake for 30 minutes at 350F.
- Cool completely on a wire rack.
- If you would like a softer, flatter and a creamier cookie
- 1/limit potato starch to 1/3 cup
- 2/do not refrigerate the batter