Gluten-Free Almond Cookies
Deliciously soft, gluten-free almond cookies inspired by Italian classics — sweetened naturally with dates and infused with lemon and vanilla.
Equipment
Ingredients
- 100 g Almond flour
- 100 g Almonds
- 30 g Coconut oil melted or ghee butter (softened, if tolerated)
- 170 g Date paste
- 2 Eggs
- ½ tsp Vanilla bean paste
- ½ tsp Bicarbonate soda
- 1 tsp Lemon juice fresh
- 1 pinch Salt sea or pink
- Flaked almonds
- ½ tsp Cinnamon optional for extra aroma
Instructions
- Preheat oven to 180 °C (350 °F). Line a baking tray with parchment paper.
- Mix almond flour, chopped almonds, and bicarbonate of soda in a bowl.
- In another bowl, whisk eggs with salt, then add date paste, vanilla, lemon juice, and coconut oil.
- Combine wet and dry ingredients.
- Scoop onto the tray, flatten gently, and decorate with flaked almonds.
- Bake 15–20 minutes or until golden at the edges.
- Cool 10 minutes, then transfer to a rack.
- Enjoy!
Notes
Soft, chewy, and almond-rich. These gluten-free cookies stay moist thanks to date paste.
For a festive aroma, add cinnamon or orange zest.
Store in an airtight container for 5 days or freeze for 2 months.
YourDani x x
Nutrition
Calories: 160kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 60mgFiber: 2gSugar: 9g
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