Gluten-free almond cookies
Delicious gluten-free almond cookies with chocolate chips. With just a few ingredients, easy to whip and ready in half an hour. It is the perfect companion for your tea or coffee or just as a dessert.
Equipment
Ingredients
- 4 Egg yolks
- 50 g Coconut sugar
- ½ tsp Lemon juice fresh
- 70 g Ghee butter melted
- 150 g Almond flour
- 1 tbsp Baking powder make sure it’s gluten-free
- 50 g Dark chocolate chips
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Beat the egg yolks with the coconut sugar until creamy and light in texture.
- Add a drizzle of fresh lemon juice and mix well for your gluten-free almond cookies.
- Slowly pour the melted (make sure it is not hot) ghee butter while stirring continuously.
- Mix the almond flour with baking powder.
- Gradually add the almond flour, mixing until a dough forms.
- Fold in the dark chocolate chips.
- You can use an ice cream scoop to portion the dough onto the baking tray or make it into a ball by hand.
- Lightly press each cookie with a fork to flatten them slightly.
- Bake on the highest rack in the oven for 10 minutes or until the edges are golden.
- Allow the cookies to cool on a tray before serving your freshly made gluten-free almond cookies.
Notes
Ensure your egg yolks and butter are at room temperature for smooth mixing.
These cookies continue to firm up as they cool, so remove them after 10 minutes.
Add a pinch of cinnamon or a splash of vanilla extract for extra depth of flavour.
Keep them in an airtight container for up to a week, if they last that long!
Enjoy these cookies as a guilt-free indulgence that’s simple, delicious, and perfect for any occasion.
YourDani x x
Nutrition
Calories: 108kcal
Tried this recipe?Let us know how it was!
