Low Carb Almond Cookies That Everyone Will Love

It doesn't have to be a holiday to enjoy these lower carb delicious almond cookies. They are easy to make, flour-less, low in carbs and although simple, they are amazingly tasty. This gluten free recipe contains only 3 basic ingredients and no grains or flours of any kind

With a prep time of only 5 minutes and a cook time of only 8-10 minutes, this quick and easy cookie can be whipped up at the spur of the moment for your family or friends throughout the holidays or to bring to a party!

My good friend and neighbor, Yda, who is an amazing cook, gave me this recipe. Her recipe uses only almonds, sweetener and egg whites.  It is a perfect Passover or Easter recipe. Actually any holiday.

Where do I get large bags of sliced almonds at a reasonable price? 

You can purchase bags of sliced almonds at Trader Joe's or Costco. Their prices are reasonable, and they are also available online on Amazon Trader Joe's Raw Sliced Almonds - Take advantage of the convenience and savings online.



The Recipe

Author of Gluten Free A-Z Blog: Judee Algazi
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: 1 dozen cookies

Ingredients: 
1 cup of sliced almonds
2 egg whites, mixed with a fork (do not beat egg whites)
1/2 cup of sugar
Optional: Add mini choc chips

Directions:
Preheat oven to 350 degrees
Using a large mixing bowl and a spoon, mix sliced almonds, whites of the 2 eggs that have been mixed lightly with a fork, and sugar. Place spoonfuls on a cookie sheet that has been lined with parchment paper. Bake for 8-10 minutes until cookies look crisp. Watch carefully so they do not burn.

Optional: reduce sugar to 1/4 cup and add 1/2 cup of chopped dried fruit of choice ( chopped dates, chopped raisins, or chopped dried cranberries)

Mix (do not beat) the egg white slightly with a fork

Add the almonds

Drop by spoonfuls on a lined cookie sheet 

My Notes: 

My parchment paper is unbleached to avoid the toxins that are in bleached white parchment paper. I use a non-bleached parchment paper that I buy for 5.99 a roll in a local supermarket. I noticed that they sell the same brand online at Amazon for 4 rolls IF YOU CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4) for $21.14.

My Notes: 

1. This is a perfect cookie for Passover since it does not contain any flour.

Disclaimer:  I am an affiliate for Amazon and I receive a small compensation if you click on a link and then make purchases. Like most bloggers, this helps me defray the cost of running a blog. Thank you for your support.

Also makes a wonderful Christmas Cookie.

Sharing on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post every Saturday. 

Egg Free Banana Coconut Macaroons ( GF)

These easy egg free banana coconut macaroons are made from a few simple gluten free and vegan ingredients. I whipped them up with my grandkids in just 3 easy steps in less than 25 minutes from start to finish!

3 Easy Steps: 
1. Mix ingredients in a bowl with a spoon
2. Shape into balls
3. Bake for 15 minutes

It's a healthy, dairy free, dessert that can be packed in lunches, taken along in your purse just about anywhere, or elegantly served at the Seder. The ingredients are made from real food and offers a nutritional boost.

Since it's Passover this week, what better than a simple ( KP) cookie that is fun for little ones to make and tasty enough for everyone to enjoy!

Sometimes you just want something sweet; try this real food quick and easy recipe!
If you are making these for Passover- all ingredients should be labeled with a hecture.

Coconut is a good fat, the sweetness comes mostly from the banana, and they are filling.

Author: Judee Algazi @Gluten Free A-Z Blog
Prep: 5 minutes
Bake Time: 15 minutes
Total : 20 minutes
Makes: 1 dozen macaroons
Adapted from: Paleo Table

Ingredients: 
2 cups of shredded coconut ( or coconut flakes)
1 ripe banana, mashed
1 Tablespoon of honey ( or sugar if you must)
1 Tablespoon of cocoa
2 Tablespoons of oil ( coconut or olive)
1 tsp. cinnamon
Optional: chocolate chips

Directions: 
Preheat oven to 300 degrees
Place all ingredients in a large bowl and mix well with a spoon. Shape the mixture into 1 inch ( ish) balls and place on a covered cookie sheet. Bake for 15 minutes. Remove and place in mini muffin holders if desired.

Place on parchment paper and bake for 15 minutes

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Raspberry Thumbprint Butter Cookies ( Grain Free)

Another gluten free tasty little gem that is easy and can be whipped up rather quickly!
If you a new to gluten free baking, this is a good recipe to get you started.
There are no exotic flours or hard to find ingredients; the recipe just calls for ground almonds ( available at Trader Joe's as almond meal) .

Thumbprint cookies are a basic butter ( or coconut oil)  cookie that are fun to make and especially fun to make with kids. These delightful gluten free cookies are made quickly, bake quickly, and look beautiful. What kid ( of any age) doesn't love pressing his/her thumb into cookie dough and filling it with a teaspoon of rich fruit jam.

If you are craving a cookie, these won't disappoint you. The recipe makes a small batch ( about 9) , so you won't overeat them either.

Ground almonds are a naturally gluten free flour that is perfect for baking cookies and cakes, is easy to work with , and tastes great. I've made lots of different recipes using almond meal.

Vegan? In addition to being grain free and gluten free,  this recipe can also be made vegan by substituting coconut oil for the butter.

Author: Judee Algazi
Prep Time: 15 minutes
Bake Time: 12 minutes at

Ingredients:
2 cups of ground almonds/meal ( I got mine at Trader Joe's
6 Tablespoons of softened organic butter ( vegans- substitute coconut oil)
4-5 Tablespoons of coconut sugar ( I bought mine at Trade Joes')
1  teaspoon of organic vanilla extract
1/2 cup of raspberry all fruit natural jam or jelly

Directions:
Preheat the oven to 350 degrees
In a large mixing bowl, combine the almond meal and coconut sugar. Add the butter and vanilla extract and cream into the dry mixture using a large spoon. When mixture is well creamed, take enough to make a small ball and place on a parchment covered cookie sheet. Repeat until the dough is finished ( makes about 10 cookies) . Press your thumb into each cookie and help it out to make a well. Fill it well with a half teaspoon of jelly and bake at 350 degrees fro 12 minutes until bottoms are just slightly brown.  Check frequently after 10 minutes so they don't over bake. Remove from oven and allow to cool completely before lifting them. ( they will crumble)

Before baking

After baking 

My notes

This is a crumbly cookie dough ; however, the dough will respond to the warmth of your hand and become  workable. If you absolutely find the dough too dry, add a teaspoon of almond milk and try again. I choose to use raspberry filling but of course any flavor filling would be fine.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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GF Buttery Almond Shortbread Cookies

If you like the taste of almonds, you will adore these fast and easy shortbread cookies. There are only 5 healthy ingredients in this recipe, and the cookies bake rather quickly. You could whip up a batch on short notice from start to finish in just 25 minutes.

Years ago I took a trip to Scotland. I brought home only 2 souvenirs: a beautiful red and black plaid wool Scottish hat and a few tins of traditional delicious Scottish shortbread cookies.

My shortbread recipe is a little different than the authentic recipe because my recipe is grain free and gluten free, yet my allergy friendly buttery version still is reminiscent of the cookies I ate in Scotland!

Are you vegan? Shortbread contains no eggs, so it's easy to substitute oil for the butter to make this recipe vegan.

My grandkids ( ages 4 and 7) love to bake when they come to visit. I try to find recipes that will satisfy their palate as well as their short attention spans. The 4 year old expects to eat her cookies almost immediately, so 12- 15 minutes in the oven is perfect.

These delicious cookies will please not only the kids, but also the most discerning adults. My recipe is a basic shortbread recipe with all the flavor and richness of butter and Scotland!


Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Bake Time: 12-15 minutes at 350
Makes: 10 cookies


Ingredients:
2 cups almond meal/flour ( Trader Joe's)
6 Tablespoons softened or melted organic butter ( or substitute olive oil)
4 Tablespoons coconut sugar ** see my notes below ( or any sugar of your choice)
3/4 teaspoon of organic almond extract
1/4 cup almond milk ( refrigerator case - supermarket)

Directions:

Preheat oven to 350
In a large mixing bowl, mix together the almond flour and coconut sugar. Combine the butter, almond milk and the extract and then mix into the almond mixture using a large spoon. Mix until everything is combined and then drop by the tablespoon onto a greased parchment covered cookie sheet ( grease the parchment). Flatten cookies with a fork and bake for 12-15 minutes depending on your oven. After 10 minutes of baking, check the cookies frequently andRemove from oven when the bottoms brown. Cool on a rack for 10 minutes.

My Notes: 
Coconut sugar is a lower glycemic sugar that is available at Whole Foods, Trader Joe's and most health food stores. It is lower in carbohydrates than traditional sugar and considered somewhat  healthier because it is coconut sap and has some nutrients. Personally, I would still use it in moderation.

Almond meal/flour- you can make your own by grinding almonds or it is available by the bag at Trader Joe's for a reasonable price or most health food stores.

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Cranberry Chocolate Chip Oatmeal Cookies

These soft and chewy cranberry chocolate chip oatmeal cookies are a perfect treat for Thanksgiving or Christmas. Everyone expects to eat cranberries for the holiday, so why not serve the slightly tart berries in a delicious cookie ?

My little granddaughter came to visit and the first thing she said to me was, " Let's bake cookies".
I thought about what I had in my pantry and decided to bake these cranberry chocolate oatmeal cookies. It's a fairly common recipe that is sometimes made with white chocolate chips or the dark chocolate chips. I had the latter in the house.

These quick and easy cookies also make a nice addition to your Christmas Cookie repertoire.  No mixer is needed; you just stir the ingredients with a large spoon. They are very festive because they are full of red dried berries and rich chocolate. Unlike highly processed cookies, these winners are made from real food with whole grain nutrition. I always feel better serving my grandkids something that is wholesome.

In addition, these snacks meet gluten free and vegetarian standards. 

Question: Are all oats gluten free?
Answer:  No, only gluten free certified oats are considered gluten free (read why) 

Author: Judee Algazi
Prep Time: 10 minutes
Bake Time: 10 minutes ( don't over bake)
Oven: 350 degrees

Ingredients: 
3/4 cup of gluten free flour)
2 eggs, beaten
1/2 cup of olive oil or melted coconut oil
1 1/2 cups of certified gluten free rolled oats (I get mine at Trader Joe's)
1/2 cup of coconut crystals (or any sweetener of your choice) ( more if you like it sweet)
1 tsp vanilla
1/3 cup dried cranberries
1/3 cup chocolate chips (DF )
1/2 teaspoon of baking soda
1/4 cup freshly squeezed orange juice
1/2 teaspoon of orange zest ( from an organic orange)

Instructions:
Preheat oven to 350 degrees
Mix dry ingredients ( flour, oats,  coconut crystals, salt , baking soda, orange zest) in a small bowl.
Combine the wet ingredients ( olive oil, eggs, vanilla, orange juice)
Add the dry ingredients to the wet ingredients and mix well with spoon.
Fold in the chocolate chips and dried cranberries.
Cover a cookie sheet ( or two) with parchment paper . Drop spoon size balls onto the paper and bake for just 10 minutes. Remove cookies and place them on wire racks to cool before eating.

My Notes: If you do not use the coconut flour and choose to use a different gluten free flour or regular flour, only use 2 eggs instead of 3. Coconut flour requires more liquid.

Sometimes you just want milk and cookies , even if its almond or coconut milk 

Another  healthy gluten free cookie that I make: 

Healthy Oatmeal Raisin Breakfast Cookies  ( sweetened with fruit only) 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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Chocolate Donut Holes with Coconut Flour

These simple bite size little chocolate donut holes are a healthy treat and a cinch to make.
You won't need any special equipment and can be enjoying one in no time. 

Who doesn't love a chocolate donut hole?
These are especially good because they are grain free, healthy and quite tasty.
They are made of coconut flour ( buy in the health store or online) and very quick and easy.

If you do not want to use coconut flour, any kind of gluten free flour or regular flour will work.
However, if you decide not to use the coconut flour, reduce the almond milk to 1 Tablespoon instead of 3 Tablespoons. However, there are health benefits to baking with coconut flour.

I like baking with coconut flour for many reasons.

• Coconut flour is packed with fiber and therefore more filling and satisfying( The fiber also helps better elimination) 
• Coconut flour is tasty- has a unique appealing taste
• Coconut flour requires a lot more liquid in the recipe which makes for a moist, silky product. 
• Coconut flour is rich in nutrients 
• Coconut flour is grain and gluten free
• Coconut flour is lower in carbs which doesn't raise insulin levels as high as reg flour

In addition, coconut flour is very easy to use to bake cookies, cake, and these donut holes.

I like baking with coconut sugar because: 

• It is lower in carbohydrates than brown sugar or regular sugar
• It creates less of an insulin spike
• It contains nutrients

Author: Judee Algazi
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves : 12

Ingredients: 

1/2 cup coconut flour 

1/4 tsp baking powder 

4 Tablespoons of coconut sugar ( health food store) 

1 Tablespoon of cocoa

1 tsp cinnamon

3 Tablespoons of almond or coconut milk

2 large eggs, beaten

1/4 cup liquid coconut oil  or olive oil 

pinch of salt

Optional Toppings: chopped nuts, additional coconut sugar and cinnamon mixture, shredded coconut 

Directions: 

Preheat oven to 350 degrees. 

In a medium bowl combine the eggs, almond milk and oil and set aside.

In a small bowl, combine dry ingredients and then add the dry to the wet ingredients and stir until smooth. 

Roll into balls, and then roll in unsweetened coconut, additional coconut sugar, chopped nuts or  just leave them plain. Bake on a parchment lined cookie sheet for about 10 minutes, or place rolled balls in greased mini muffin pan. 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.- Judee 

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Gluten Free Cookies made with Coconut Flour

These simple coconut flour cookies are easy to make, soft and chewy , and of course gluten free and grain free. I love using coconut flour for baking. It has an interesting taste that is rich. moist, and creamy. It is also very high in fiber having five times the fiber of brown rice flour. Fiber makes snacks more satisfying and filling and keeps our system moving. I also used palm sugar which is lower on the glycemic index than regular sugar and is also lower in carbs.

 In addition, coconut flour has other benefits. An article in Natural News stated, " Coconut flour also contains healthy fats that are antiviral, antimicrobial, and antifungal. As an added bonus, medium chain triglycerides have also been shown to boost the metabolism."

So, if you have never tried coconut flour, its very easy to work with and can be easily purchased at any health food store or even Trader Joe's.

 I don't bake cookies often, but when I do, coconut flour is often my flour of choice.
These soft and chewy delicious cookies take about 10-15 minutes of prep and about 15 minutes to bake They are really fast and easy.

Ingredients:
4 eggs, beaten ( don't cut back)
1 stick unsalted butter, melted ( or 1/2 cup coconut oil)
1 tsp. pure vanilla
1/2 cup palm sugar ( more if you like it sweeter)
1/2 ripe banana, mashed
1 and 1/4 cups coconut flour
Cinnamon and sugar mixture
chocolate chips for decoration ( optional)

Preheat oven to 375 degrees
In a large bowl, mix eggs , melted butter, vanilla and mashed banana. Add coconut flour and stir by hand until smooth. Allow dough  to sit for 10 minutes. Form dough into a ball.  Break off small balls, roll in cinnamon and sugar mixture. Flatten each small ball with a fork on a greased cookie sheet. Place a chocolate chip in the center of each cookie.  Bake at 375 for 15 minutes.

Assemble Ingredients

Other gluten free recipes that use coconut flour that you may want to try:
Peanut Butter and Jelly Muffins
Banana Muffins
Microwaved 3 Minute Cake in a Mug


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