There’s something so satisfying about baking cookies that only need a handful of ingredients and still manage to taste absolutely divine. These flourless almond cookies are exactly that: light, naturally sweetened, and completely gluten-free. If you love almonds, this is the kind of treat that feels indulgent without being over the top.
I actually discovered these cookies while trying to come up with a snack that wasn’t loaded with refined flour or sugar. To my surprise, the combination of whipped egg whites and ground almonds created the perfect chewy-yet-crispy cookie. They’ve been on repeat in my kitchen ever since!
Why You’ll Love These Cookies
- Naturally gluten-free: With no flour at all, they’re a great choice for anyone avoiding gluten.
- Light and airy: The whipped egg whites give them a delicate texture you wouldn’t expect from such simple ingredients.
- Easy to make: You only need five ingredients and a few basic steps.
- Nutty goodness: The almond flavor is front and center, making them taste rich without any butter or oil.
Ingredients You’ll Need
- 150 g almonds (ground)
- 20 whole almonds (for topping)
- 3 eggs (whites only)
- 1 small spoon of stevia
- ½ small spoon of vanilla extract
Tip: If you don’t have whole almonds for the topping, you can press in a few chocolate chips instead. They add a fun twist!
Step-by-Step Instructions
- Preheat the oven. Set it to 180°C so it’s ready to go once your cookie batter is mixed.
- Prepare the eggs. Separate the whites from the yolks and beat the whites with an electric mixer until they’re nice and fluffy.
- Sweeten and flavor. Add the stevia and vanilla extract while continuing to beat the egg whites.
- Grind the almonds. Use a grinder, food processor, or even a mortar and pestle to crush the almonds until fine.
- Combine gently. Fold the ground almonds into the fluffy egg whites—go slowly to keep as much air as possible in the mixture.
- Shape the cookies. Transfer the mix into a piping bag (or just a plastic bag with the corner snipped off) and pipe small rounds onto a baking tray lined with parchment paper.
- Add the finishing touch. Place one whole almond on top of each cookie and press lightly.
- Bake. Cook for about 15 minutes, or until the cookies are golden.
- Cool and enjoy. Let them rest on a cooling rack before serving.
Tips for Success
- Don’t overmix. When folding in the almonds, be gentle—this keeps the cookies light.
- Make them crunchier. If you prefer a crisp texture, leave them in the oven for an extra 2–3 minutes.
- Storage: Keep them in an airtight container at room temperature. They’ll stay fresh for about 3–4 days.
Final Thoughts
These flourless almond cookies are proof that simple baking can be just as satisfying as complicated recipes. They’re light, naturally sweetened, and have that irresistible nutty crunch. I love making them for an afternoon coffee break or as a healthier dessert after dinner.
Once you try them, don’t be surprised if they become your new go-to cookie recipe. Sometimes, less really is more.