Flourless Gluten Free Almond Cookies
These nice and plain gluten free almond cookies are interesting!!!
... because 1) these almond cookies are so simple! They are made with mostly almond meal. No wheat flour at all and just a little potato starch to gel the almond meal together.
2) each cookie contains only 2g coconut oil and 1g egg yolk meaning these gluten free cookies are relatively low in fat, judging from the fact that most gluten free bakes are usually high in their fat and sugar content.
3) these cookies can be either crispy and crunchy if you bake them more or crispy and lightly chewy like coconut macaroons if you bake them less.
4) these cookies are extremely easy to bake... just mix and bake! So easy!!!
Well, do you think these simple-looking cookies are interesting?
If you think that these interesting gluten free almond cookies are too plain and simple for your liking, you can jazz them up with spices like cardamom, extra finely chopped nuts like pistachios, extra flavours from orange zest or drizzle them with chocolate just like the original recipe from Epicurious.
Interestingly, I like them for being plain and don't mind too for having them with spices, nuts and chocolate :) How about you?
Here's a video showing how I baked these easy and amazing gluten free cookies. Although these cookies are gluten free and dairy free, they can't be egg free and nut free because they require egg yolk to bind the almond meal together. Hmmm... Sorry to say that they are not vegan friendly. Nevertheless, I can't deny that it is an interesting recipe!
Here's the basic gluten free almond cookie recipe is very modified from Epicurious.
Makes about 15
30g (2 tbsp) coconut oil, melted
50g (1/4 cup) caster sugar
15g yolk (about 1 egg), at room temperature
1/2 tsp vanilla paste or extract
100g (1 cup) almond meal, pre-roasted at 180°C for 6-7 mins
20g (2 tbsp) potato starch
1/8 tsp salt
Any extra?
You can jazz up these cookies by mixing in:
Using the same plastic wrap or a new piece of plastic wrap, shape dough into a long rod and place in the fridge for at least 1 hr or until firm enough to bake.
... because 1) these almond cookies are so simple! They are made with mostly almond meal. No wheat flour at all and just a little potato starch to gel the almond meal together.
2) each cookie contains only 2g coconut oil and 1g egg yolk meaning these gluten free cookies are relatively low in fat, judging from the fact that most gluten free bakes are usually high in their fat and sugar content.
3) these cookies can be either crispy and crunchy if you bake them more or crispy and lightly chewy like coconut macaroons if you bake them less.
4) these cookies are extremely easy to bake... just mix and bake! So easy!!!
Well, do you think these simple-looking cookies are interesting?
If you think that these interesting gluten free almond cookies are too plain and simple for your liking, you can jazz them up with spices like cardamom, extra finely chopped nuts like pistachios, extra flavours from orange zest or drizzle them with chocolate just like the original recipe from Epicurious.
Interestingly, I like them for being plain and don't mind too for having them with spices, nuts and chocolate :) How about you?
 |
| Simple looking yet taste Nutty and smell nice for being coco-Nutty! |
 |
| Crispy and crunchy if I bake them more. Crispy and a little chewy if I bake them less. Both types are yummy :) |
Here's a video showing how I baked these easy and amazing gluten free cookies. Although these cookies are gluten free and dairy free, they can't be egg free and nut free because they require egg yolk to bind the almond meal together. Hmmm... Sorry to say that they are not vegan friendly. Nevertheless, I can't deny that it is an interesting recipe!
Here's the basic gluten free almond cookie recipe is very modified from Epicurious.
Makes about 15
30g (2 tbsp) coconut oil, melted
50g (1/4 cup) caster sugar
15g yolk (about 1 egg), at room temperature
1/2 tsp vanilla paste or extract
100g (1 cup) almond meal, pre-roasted at 180°C for 6-7 mins
20g (2 tbsp) potato starch
1/8 tsp salt
Any extra?
You can jazz up these cookies by mixing in:
- 1/4-1/2 tsp spices like cardamom or cinnamon
- 1-2 tbsp extra finely chopped nuts like pistachios if you like these cookies to be nutty
- orange or lemon zest- drizzle with chocolate when the cookies are completely cooled
Using a spoon or spatula, mix oil and sugar in a large bowl until mixture looks like wet sand. Mix in egg yolk and vanilla until just combined.
Sift in almond meal, potato starch and salt into the oil mixture. If you like the cookies to be smooth like mine, discard the nutty bits that are trapped in the sieve. If you like the cookies to be nutty, pour all the nutty bits in the sieve back into the mixture. Use a spoon or spatula to mix all until combined. Gather the crumbs to form a dough. Wrap with plastic wrap and chill for 30 mins or until mixture forms a firm dough.
Using a spoon or spatula, mix oil and sugar in a large bowl until mixture looks like wet sand. Mix in egg yolk and vanilla until just combined.
Sift in almond meal, potato starch and salt into the oil mixture. If you like the cookies to be smooth like mine, discard the nutty bits that are trapped in the sieve. If you like the cookies to be nutty, pour all the nutty bits in the sieve back into the mixture. Use a spoon or spatula to mix all until combined. Gather the crumbs to form a dough. Wrap with plastic wrap and chill for 30 mins or until mixture forms a firm dough.
Using the same plastic wrap or a new piece of plastic wrap, shape dough into a long rod and place in the fridge for at least 1 hr or until firm enough to bake.
Preheat the oven at 180°C or 350°F. Line baking tray with baking paper.
Unwrap the dough and slice into 0.8 cm thick rounds. It's ok if the dough break apart when you slice them, you can gather the crumbs and push them back into the round cookie shape again.
Arrange the cut dough on the baking tray with about 2 cm apart. Bake for 9-13 mins or until golden. 9 mins if you like your cookies to be crispy at the edges and chewy in the center. 12-13 mins if you like your cookies to be extra firm, crispy and crunchy.
Allow cookies to cool in the tray for about 10 mins. Transfer cookies to wire racks to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Allow cookies to cool in the tray for about 10 mins. Transfer cookies to wire racks to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Happy Baking
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