Gluten Free Chinese Almond Cookies
I’ve made this recipe a few times. I’ve added almond flour, coconut oil, etc but this is the basic recipe that gets devoured. The end result is a cookie that is crunchy and melts in your mouth. Just what I was looking for to enjoy with a cup of coffee in the afternoon. I’ve even made “mini-cookies” for our afternoon tea party with the girls and their dollies. The smaller the dough balls reduces the baking time (obviously) but it was fun to have doll-sized cookies for our tea party today.
My Love swears these are not Chinese Almond Cookies as I didn’t include almond flour in the final version. Although technically, I didn’t use a little almond flour in a blend…but certainly not the amount I had put in the other batches. And while e the other batches were tasty, this one met with picky-kid approval. They are thinner than the Chinese almond cookies I remember too but they taste the same. I’ve been vacillating on the title for this post but meh…..it’s on the photo. Ah well. 😀
Enjoy!
Gluten Free Chinese Almond Cookies
Print recipe
| Serves | 12-18 cookies |
| Cook time | 9 minutes |
| Kate Chan | Kate Chan |
Ingredients
- 1/2 cup butter or coconut oil
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gluten free flour mix
- 1 egg, slightly beaten
- 1/3 cup sliced almonds
Directions
| Step 1 | Cream together butter, sugar and almond extract. | |
| Step 2 | Add baking soda, salt, flour and egg. (Reserve sliced almonds). Mix well. | |
| Step 3 | Scrap dough into a ball, cover with plastic wrap and refrigerate until well chilled (one hour or overnight). | |
| Step 4 | Preheat oven to 300F. | |
| Step 5 | Shape dough balls with a teaspoon. Set on parchment paper at least 2 inches apart. (The butter based cookies will spread a little further apart than the coconut oil ones.) | |
| Step 6 | Pressed a couple sliced almonds into the top of each ball. There is no need to mash the ball down - it will do so on its own while baking. | |
| Step 7 | Bake for 9-12 minutes or until the edges are golden brown. | |
| Step 8 | Remove from oven and cool. Cookies will be crispy and melt in your mouth when cool. |