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.