Gluten-Free Coffee Almond Cookies

This recipe for gluten-free coffee almond cookies is ridiculously easy, and the results are ridiculously good.

coffeealmondcookies

These are made with no flour at all, so they don’t contain gluten (or empty calories, for that matter). Ground almonds take the place of the flour, so they’ve got lots of nutrients and fiber. They are also quite low in carbohydrates, and very low in fat.

Given that they’re pretty good for you, I was almost surprised by how tasty they are! My kids loved them, too. These gluten-free gems make a great light dessert or snack; I venture to say a couple of these could even pass for breakfast…

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This healthy cookie recipe is linked to Slight Indulgent Tuesdays. Head over to Amy Green’s blog, Simply Sugar and Gluten Free, to see the other submissions!

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Coffee Almond Gluten-Free Cookies

Adapted from the recipe for Hazelnut Espresso Cookies in the Jan/Feb 2010 issue of Clean Eating magazine
Makes 15-30 cookies, depending on how big you make them

Ingredients

  • *2 cups almonds or almond flour
  • *1 tablespoon freeze-dried regular or decaf organic coffee I use Mount Hagen brand or use espresso powder
  • *3/4 cup organic sugar
  • *1/2 teaspoon Himalayan or sea salt
  • *4 large egg whites
  • *1 1/2 teaspoons vanilla extract
  • *1/2 teaspoon ground cinnamon

Instructions

  • 1. Preheat oven to 325°F. Line two baking sheets with parchment paper or a silpat. Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the blender/food processor and mix the ingredients right in your bowl.
  • 2. Using an electric mixer, beat egg whites until stiff.
  • 3. Fold nut mixture into the egg whites. Add the vanilla and cinnamon and mix just until blended.
  • 4. Spoon the batter onto your cookie sheets. Bake for 20-25 minutes until golden brown.

27 thoughts on “Gluten-Free Coffee Almond Cookies”

  1. Your picture is incredible! Your cookies sound wonderful, too. I am working on improving my picture quality so I’ve been noticing that more than the recipes. Shame on me!! I am bookmarking this, though, to try. Thanks so much for linking to Slightly Indulgent Tuesdays!

  2. I love the double “ridiculously” ;-) and I know I’d love these cookies, Winnie. I will make these. Amy’s right, the photos are amazing! I love that plate, too. Anything eaten on it would become special.

    Thanks,

    Shirley

  3. Your blog looks great. I love your attention to health issues and all of the gluten free recipes you have. Plus your food looks really tasty!
    I definitely want to try this recipe.

  4. These do look really good. I would need to substitute stevia for the sugar. Has anyone out there had any luck doing so?

  5. I made these yesterday and brought them to a super bowl party. They were yummy and enjoyed by all! They have a great coffee flavor. It is really important to get your egg whites very stiff and then be vary careful folding the nut mixture in trying to keep as much air as possible. Has anyone tried this with stevia?

  6. This turned out great!! My housemate is a celiac, and she has all sorts of flours for baking, yet she never gets around to it.

    I used one part almond meal and one part hazelnut meal!! Also, we didn’t have vanilla extract, so I substituted with almond extract. They turned out great!

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