These Gluten Free Double Almond Cookies are pure joy. I love throwing them together because they take 5 minutes using just a bowl and your hand. They're also dairy free and the perfect decadent treat! They're made from almond flour and almond butter, and I love to throw in chunky almonds in there too (so technically they're triple almond, but like, I wanted to tone it down a bit). The best little twist is a bit of cardamom which really brings the flavors together and makes them (and your house) smell heavenly.
I came up with these gluten free double almond cookies because I'm always trying to reduce my dairy intake and we could all use a little less gluten (and bloating) in our lives. But you wouldn't know the difference from plain flour and butter. And what's wrong with adding a bit more nutrition to our cookies? Almond flour is lower in carbs and is packed with protein and Vitamin E. You can read more about the benefits in this article.
Now the most fun part about these double almond cookies is the decoration! It all depends on how much time you have. You can definitely leave them plain (and they're delicious with a cup of coffee), but what takes them up a few notches is some dark chocolate drizzle with flaked almonds or ground pistachios. And I love to add rose petals for a beautiful pop of color. By the time you're done, it'll look like you picked them up from your local bakery! It's so worth investing the 10 extra minutes to do this especially if you're serving them to guests.
For more easy and delicious dessert recipes, check out:
Gluten Free Double Almond Cookies
- 1.5 cups almond flour
- 6 tbsp almond butter
- 2 tbsp coconut butter
- 1 tsp baking soda
- ¾ cup brown sugar
- 1 egg beaten
- pinch of salt
- 2.5 tsp cardamom powder
- ⅓ cup chopped almonds
For the cookie decoration:
- 1.5 bar 70% Lindt dark chocolate 150g total
- flaked almonds
- ground pistachios
- dry rose petals
- In a bowl, combine all ingredients except for the almonds and the egg. Mix together until everything is well incorporated, using your hands to get rid of any lumps from the coconut butter and almond butter
- Add the almonds and the beaten egg and combine well
- Form into even sized cookie balls and place on a parchment lined baking sheet
- Bake for 20-23 mins at 350F until they turn a golden brown
- Allow them to cool and start melting the dark chocolate using a double boiler (boiling water in a small pot with a glass bowl on top) or in the microwave using 20 second intervals and stirring in between.
- Drizzle each cookie with chocolate then add the toppings. Allow chocolate to set on the counter for 1 hour. If not using right away, store in one layer in an airtight container. They stay fresh for a week!
- You can drizzle the cookies with chocolate and decorate them with whatever you have! For example: extra chopped almonds, coconut flakes, toffee bits, sprinkles, etc.
- Make sure you don't over bake the cookies - they will feel soft when they come out of the oven but will set and harden as they cool