Easy Gluten-Free Almond Cookies (Dairy-Free)

Delicious Almond Cookies

With Christmas approaching and the holiday cookie exchange just around the corner, it’s time to start baking up those cookies. If you love a buttery cookie, then I’ve got just the treat for you!

Incredibly buttery with a beautiful shortbread cookie base and topped with crunch sliced almonds for a delicious crunch, these almond cookie bars are about to become a new favorite in your cookie repertoire!

Perfect with a cup of coffee, a steeping mug of tea or simply a glass of milk, these cookies can be eaten as breakfast cookies, for an afternoon snack or as an anytime treat!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these gluten-free almond cookies are easily accessible at the local grocery stores (nothing fancy required!).
• Very Easy to Make: Ready in under 40 minutes, preparing the cookie dough is as easy as mixing the wet and dry ingredients together, then transferring to a cookie sheet and baking! No need to form cookie dough balls. Just bake, slice and enjoy!
• Totally Gluten-Free & Dairy-Free: The best part is that these gluten-free almond bars are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these delicious cookies without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these gluten-free almond cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Egg: The egg helps to bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you may try substituting the egg with acquafaba or an egg replacer.
• Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Gluten-Free Flour: For these gluten-free cookies, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you wish to have a stronger almond flavor, you can use almond extract instead.
• Sliced Almonds: Since this is a recipe for gluten-free almond cookies, almonds are a star ingredient. I’ve used sliced almonds because the cookies look prettier this way, but slivered almonds or chopped almonds will work just as well.

How to Make Gluten-Free Almond Cookies (Step by Step):

1. Preheat and Line

Preheat the oven to 325 and line a large cookie sheet with parchment paper or wax paper.

2. Beat Sugar and Butter

In a large mixing bowl mix the unsalted dairy-free butter and sugar until fluffy.

3. Mix Egg and Vanilla

In a small bowl, mix the egg and vanilla extract together.

4. Whisk Flour and Salt

In a medium bowl, combine the gluten-free all-purpose flour, xanthan gum (if using) and salt. Whisk well to combine.

5. Combine Ingredients to Get Cookie Dough

Add the egg and vanilla mix to the butter-sugar mixture, then slowly add the flour in little at a time, mixing until all is well combined.

(Note: you will get a thick and sticky cookie dough).

6. Transfer Cookie Dough to Prepared Baking Tray

Transfer the cookie dough to the prepared baking sheet and spread the dough with a wet spatula.

(TIP: The wet spatula will make spreading the dough out easier).

7. Top Dough with Sliced Almonds

Distribute the sliced almonds evenly on top of the dough and gently push the sliced almonds down with a spatula or your fingers.

8. Bake Until Ready

Bake the cookie dough in the preheated oven for 15 minutes, then carefully cut the half-baked dough into 20 rectangles then put it back into the oven for an additional 10-12 minutes.

9. Let Cool Completely

Set the gluten-free almond cookies aside and allow the freshly baked cookies to cool down completely before serving.

10. Serve and Enjoy

Serve and enjoy!

Dish by Dish Tips/Tricks:

• Almonds: Since this is a recipe for gluten-free almond cookies, almonds are a star ingredient. I’ve used sliced almonds because the cookies look prettier this way, but slivered almonds or chopped almonds will work just as well. Raw almonds or toasted almonds will both work.
• Swap Out Almonds for Other Nuts: If you wish, you may also substitute the almonds for other types of nuts (such as pistachios, walnuts, cashews, etc).
• Make Smaller Cookies: This recipe makes 16 cookies, but you can also cut them into smaller pieces to get 24 small cookies.

Recipe FAQs:

Other Gluten-Free Almond Recipes to Enjoy:

• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Almond Crusted Salmon (Gluten-Free, Dairy-Free)

Gluten-Free Cookie Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Easy Gluten-Free Almond Cookies (Dairy-Free)

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★★★★★

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 16 cookies 1x
• Diet: Gluten Free

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Description

These easy gluten-free almond cookies are rich and buttery and topped with crunchy sliced almonds. Made in a sheet pan for convenience and ready in 40 minutes, these cookies are a delicious treat for the holidays. You’ll be baking these almond bars over and over! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted dairy-free butter
• 1 egg, room temperature
• 1 cup sugar
• 1 3/4 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup sliced almonds

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Instructions

1. Preheat and Line: Preheat the oven to 325 and line a large cookie sheet with parchment paper or wax paper.
2. Beat Sugar and Butter: In a large mixing bowl mix the unsalted dairy-free butter and sugar until fluffy.
3. Mix Egg and Vanilla: In a small bowl, mix the egg and vanilla extract together.
4. Whisk Flour and Salt: In another bowl, combine the gluten-free all-purpose flour, xanthan gum (if using) and salt. Whisk well to combine.
5. Combine Ingredients to Get Cookie Dough: Add the egg and vanilla mix to the butter-sugar mixture, then slowly add the flour in little at a time, mixing until all is well combined (you will get a thick and sticky cookie dough).
6. Transfer Cookie Dough to Sheet: Transfer the cookie dough to the prepared cookie sheet and spread the dough with a wet spatula. (This will help with spreading the dough).
7. Top Dough with Sliced Almonds: Distribute the sliced almonds evenly on top of the dough and gently push the sliced almonds down with a spatula or your fingers.
8. Bake Until Ready: Bake the cookie dough in the preheated oven for 15 minutes, then carefully cut the half-baked dough into 20 rectangles then put it back into the oven for an additional 10-12 minutes.
9. Let Cool Completely: Set the gluten-free almond cookies aside and allow them to cool down completely before serving.
10. Serve and Enjoy: Serve and enjoy!

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Egg: The egg helps to bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you may try substituting the egg with acquafaba or an egg replacer.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Gluten-Free Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you wish to have a stronger almond flavor, you can use almond extract instead.

Sliced Almonds: Since this is a recipe for gluten-free almond cookies, almonds are a star ingredient. I’ve used sliced almonds because the cookies look prettier this way, but slivered almonds or chopped almonds will work just as well.

Storing: To store, place these gluten-free almond cookie bars in an airtight container and store at room temperature for up to 1 week.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western

Keywords: gluten-free almond cookies

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