If you've never baked gluten-free, these gluten-free almond flour cookies are a great to start with. The dough is easily stirred together in just a couple of minutes and results in crisp and buttery low-carb cookies.
Cookies are not overly sweet, and once from the oven they are slightly chewy but as they cool they become crisp. You will adore them along a cup of your favourite tea. If you love these cookies, you will also adore our almond flour cookies with lemon twist.
For these cookies we used almond flour and arrowroot flour - both gluten-free. Almond flour is great addition to baked goods and are also ideal for cookies. It is packed with nutrients and has a slightly sweeter taste. It's also a low carb.
In this recipe we mixed it with some arrowroot flour, which gives great texture. When buying almond flour, be sure to buy fresh finely ground almond flour, as not all almond flours in shops are good. We love baking with almond flour, adding it to our gluten-free cookies such as gluten-free orange thumbprint cookies and gluten-free hazelnut cookies, both amazingly delicious.
We used muscovado sugar which gives chewiness to the cookies and caramel flavour. As alternative you can use any other brown sugar such as demerara sugar.
Making these cookies is so quick - in only 10 minutes you can whip up a dough. You will need only 7 ingredients for these cookies (including salt). The star of this recipe is almond flour, which is combined with arrowroot flour and salt in one bowl.
Beat softened butter and muscovado sugar in another bowl with freshly grated orange zest and a dash of Amaretto. Fold in dry ingredients and using your hand knead a soft dough. Pinch dough and roll into balls.
Once you place the balls on the baking tray, flatten each with fork making crosshatch design on the tops. Bake for only 7 - 8 minutes until the cookies start to become golden.
Gluten-free almond flour cookies are lightly chewy when straight from the oven, but as they cool they become crispy.
These cookies can be stored at least a few days in an airtight container. If you want to keep them even longer, the fridge is fine for over a week. If they soften due to humidity, you can bake them in the oven at low temperature for a few minutes.
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