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    Scott Adams
    Scott Adams

    By Scott Adams •

    Flourless Almond Butter Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ann Sokolowski.

    Preheat oven to 350F and line two cookie sheets with parchment paper.

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    Combine:
    1 cup almond flour (freshly ground if possible)
    1 cup sugar
    1 egg, slightly beaten
    1 teaspoons gluten-free vanilla extract
    ½ teaspoons gluten-free almond extract
    ½ cup chipped dried apricots
    2 Tablespoons butter

    Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.


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    Guest Barb

    His recipes are wonderful. I tried the peanut butter cookies and the almond cookies and they are delicious..thank you.

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    Guest barb goulet

    Guest barb goulet

    Posted

    Awesome cookies, thank you.

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    Guest Kitty Downer

    Guest Kitty Downer

    Posted

    I think the recipe is good in general but I did two batches and the 2nd batch I changed a few things. I added another 1/2 cup of almond flour plus another 1/2 cup of chopped almonds to give me more crunch. I halved the sugar as 1st batch was too sweet for me. Instead of dried apricot, I used choc chips and mashed banana. The 2nd batch was a lot better. It's soft inside but crunchy outside. My husband couldn't stop eating them.

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    Guest Erika

    Guest Erika

    Posted

    I can eat gluten and I would make them again even if my daughter did not like them. Both kids love them.

    I only used 2/3 cup sugar and substituted dried apples because that is what was in my pantry.

     

    Just do not let them cool to much on the sheet or they will stick.

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    Guest Cindy

    Excellent cookies! they are chewy and so good, we don't like things too sweet so I reduced the sweetener to 1/3 cup Xylitol and 1/4 cup coconut palm sugar, and added 1/4 tsp salt. So, so good!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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