6 Ingredients Chewy Italian Almond Cookies (Gluten Free)
Disclaimer: These will be your new obsession. They are beyond simple to throw together and the outcome is like none other. So chewy on the inside with lots of almond flavor.
If you don’t have caster sugar, simply use any granulated sugar and run it through the mini food processor. Caster Sugar is a cross between regular granulated sugar and powdered sugar in consistency and texture. You can also just use regular granulated sugar – the recipe will still work just great!
The only issue you will have with these cookies is that you will not be able to just have one. They are tiny little cookies, so I just went for the second and third. They are perfect to impress for a party – I really hope you try them!
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Easy Italian Almond Cookies
Equipment
Ingredients
- 1½ cups almond flour
- 2 egg whites, lightly beaten
- 3/4 cup caster sugar *
- 1 tsp vanilla extract
- 1 tsp almond extract
- pinch salt
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350F. Line a cookies sheet with parchment paper.
- Add the powdered sugar to a small bowl. Set aside.
- In a medium bowl, combine your almond flour, egg whites, sugar, vanilla and almond extracts until a cookie dough forms – you may need to use your hands.
- Scoop out about 1 ½ tbs of dough and roll it into a ball. Dredge the ball in your powdered sugar bowl and then transfer to the cookies sheet. Use your fingers to flatten out the cookie slightly. Bake for 11-13 minutes. These do not spread. Do NOT over bake!
Notes
Nutrition
Looking for more?
These came out exactly like your pictures and are delicious. I found out the hard way after the first batch that the cookie sheet must be greased. That was not specified in your recipe.
How do you store them besides the freezer?
Airtight container on the counter!
I just made them! They truly are amazing! I don’t say that lightly. How do you store them besides the freezer?
Thank you so much Cynthia!
I have just made these and oh my goodness I am going to need will power not to eat the whole batch- can these yummy cookies be frozen after cooking?
Hi Mary, yes you can freeze them! And I know exactly what you mean with the willpower for these!
I just made them! They truly are amazing! I don’t say that lightly. How do you store them besides the freezer?
Hi Cynthia! Awesome! I’m so glad you liked them! I stored mine on the counter in an airtight container!
too sweet for me.
Hi Malou, so sorry the recipe was not to your liking!
These are very tasty little cookies. Just made them. I followed your recipe, so easy and simple. I pulsed pure cane sugar in my coffee grinder. I’ve never done that before so that was fun. Using a cookie scoop works beautifully. Also used gloves to roll them into perfect little balls in the powdered sugar to avoid sticky fingers. Baked for 15 mins. They turned out slightly crisp on the outside and chewy in the middle, just how I like my cookies. Perfection!! Thanks so much for sharing your recipes!
Hi Liz, I’m so happy you tried them and enjoyed the cookies! I’m the same; LOVE a chewy cookie! Also thank you for sharing your feedback!
Tried them yesterday… they were super quick and easy to put together… used a small ice cream scoop to get them all same size and easy to handle… baked for 15 minutes and they were perfect…. a bit crunchy on the outside edges.. gooey on the inside … kind of like blondies… but so utterly delicious!!! Great recipe!
Hi Beata, perfect description – just the way I made them too! Im so happy you liked them!
I made these but the dough was very wet and sticky, so hard to roll in a ball. What size eggs did you use? tasted ok though.
HI Lin, I used large eggs and always do for my recipes. But only the egg whites for this recipe.
Best to use an melon baller/ice cream scooper or cookie scooper. its linked in the recipe box for reference.
Thanks
hello I have not made the yet and my question is I bought raw white cane sugar , organic. can I use that instead?
Melissa, thank you
Hi Melissan, yes you can! Its in the notes above! Enjoy!
love it!!
Hi Maggie, I’m so glad you enjoyed the recipe~!!
If using granulated sugar, how much to put? Same amount still?
Yes same amount
I believe they will be delicious 😋 I’m baking some tonight. Thank you!!!
Hi Octavia, I hope you liked them!!
These are delicious. Can I freeze them?
Hi Debbie, yes you can freeze them and thanks for trying them out! cheers!
just made these, and substituted erithrytol/monk fruit for the sugar,and they turned out great!
Hi Rene, I’m so glad they worked out for you!
can I use coconut sugar in place of granulated sugar?
Hi Grace, I havent tried it, but it should work. Please note though that the appearance and texture will probably be slightly different than the cookies in my photos.
Please let us know if you do try it though! Thank you!
My first question, too! These cookies look amazing and I want to make with coconut sugar.
Powdered sugar ok to use or is granulated better if I don’t have caster?
Hi Annemarie, I would either pulse some granulated sugar or use straight up granulated sugar for this recipe! Enjoy!