These gluten-free almond cookies are light, delicate and practically melt in your mouth! Enjoy them plain or top them with an easy almond glaze for even more almond flavor.
These gluten-free almond cookies are some of my favorite cookies to make at Christmastime. They always disappear fast and nobody can believer they’re gluten-free!
These cookies are similar to gluten-free shortbread cookies, with a light and crisp texture. If you love almond these cookies are for you! They’re full of almond flavor and you can never eat just one!
For more gluten-free Christmas cookies, check out these gluten-free sugar cookies, gluten-free snickerdoodles, gluten-free chocolate crinkle cookies, gluten-free gingerbread cookies and gluten-free molasses cookies.
Ingredients You’ll Need
These gluten-free almond cookies are made with simple ingredients. Here are a few notes on the key ingredients:
- Gluten-Free 1:1 Baking Flour: Also known as gluten-free measure-for-measure flour. I like to use a gluten-free flour blend that contains xanthan gum. This is my favorite brand.
- Almond Flour: Almond flour gives these cookies even more almond flavor. It also helps the cookies to bake up golden and crisp.
- Powdered Sugar: I use powdered sugar instead of granulated sugar in this recipe for a light and delicate texture. Most powdered sugar is naturally gluten-free, but be sure to check the label.
- Almond Extract: The secret ingredient to intense almond flavor. I like to use it in both the cookie and the glaze.
- Almonds: Slivered almonds make an attractive topping for these cookies while adding a little crunch. You also might like these gluten-free white chocolate macadamia nut cookies or italian amaretti cookies.
How to Make Gluten-Free Almond Cookies
- In a large bowl, whisk together the gluten-free 1:1 baking flour, almond flour, corn starch, salt, and baking powder.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter and almond extract until creamed. Add the powdered sugar and mix until combined.
- Scrape down the sides of the bowl, then with the mixer running on low, slowly add the flour mixture. Scrape the bowl down once more and then mix until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Tip: This dough has a lot of butter so it’s important to chill it before baking so the cookies don’t spread too much. Chilling the dough also gives the gluten-free flour time to hydrate to prevent grainy cookies.
- Preheat to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
- Use a cookie scoop to portion out 2 tablespoon sized dollops. Roll the dough with your hands to create a round ball.
- Place the dough on the baking sheet then press down slightly and top with 2-3 almond slivers.
- Bake for 9-11 minutes, until the cookies just begin to brown around the edges. Let the cookies cool on a baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
Recipe FAQ
Almond meal and almond flour are both made of ground almonds. Almond flour is typically made with blanched almonds. This means the almonds have been briefly boiled to remove their skins. This makes for a finer flour – I recommend almond flour in this recipe.
Unglazed cookies will keep in an airtight container at room temperature for up to 5 days. If you glaze the cookies they will soften and only keep for up to 2 days.
Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature.
If you like this recipe you also might like these buttery gluten-free thumbprint cookies, gluten-free spritz cookies or gluten-free snowball cookies.
More Gluten-Free Cookie Recipes
I hope you like these gluten-free almond cookies as much as we do! If you try them be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Almond Cookies
Video
Ingredients
For the Cookies:
- 3/4 cup gluten-free 1:1 baking flour 120g
- 1/2 cup almond flour 60g
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 10 tablespoon butter 142g (at room temperature)
- 1 teaspoon almond extract
- 3/4 cup powdered sugar 100g
- 1/4 cup sliced almonds
For the Glaze
- 3/4 cup powdered sugar 100g
- 1 tablespoon water
- 1 teaspoon almond extract
Instructions
- In a medium bowl, whisk together the gluten-free 1:1 baking flour, almond flour, corn starch, salt, and baking powder.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter and almond extract until creamed. Add the powdered sugar and mix until combined.
- Scrape down the sides of the bowl, then with the mixer running on low, slowly add the flour mixture. Scrape the bowl down once more and then mix until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
- Use a cookie scoop to portion out 2 tablespoon sized dollops. Roll the dough with your hands to create a round ball. Place the dough on the baking sheet then press down slightly and top with 2-3 almond slivers.
- Bake for 9-11 minutes, until the cookies just begin to brown around the edges. Let the cookies cool on a baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
- For the Glaze: In a medium bowl, combine the powdered sugar, water and almond extract. Whisk together and add more water if needed to thin the consistency. Drizzle over the cooled cookies and enjoy!
My kiddos were asking for cookies but I didn’t want to make the same cookies as I usually do. Now, this recipe is a new favorite! Thank you!
Made these for a friend and she absolutely loved them! Thanks for the great recipe!
Made these for a house warming party and everyone loved them! Will make again.
These look delicious! Do you think they can be made with dairy free butter (in stick form)?
I think that should work great! I would use Earth Balance buttery sticks as I think it performs best in recipes.