These quick and easy gluten free almond drop cookies are perfect for your next cookie swap, gift tins, or with your morning coffee!
Because this recipe comes together quickly and I can bake a whole batch in under an hour, I like to make these cookies anytime I want a quick after work treat or want to make an easy weeknight dessert for my family.
And, the dough on these cookies is not only quick to prepare but has an easy-to-work-with texture that makes them almost rewarding for new bakers.
?Looking for more Gluten Free recipes? See more of my favorites HERE
Tips and Hints to make these cookies great…
- Use the correct flour or make adjustment as needed
I used King Arthur Gluten Free All Purpose Flour with xanthan gum for this recipe. If your gluten-free all-purpose flour blend does not include xanthan gum, add an 1/2 tsp. for a total of 1 tsp. of xanthan gum.
- Don’t skip steps
Although these cookies are technically drop cookies, don’t skip the step of flattening them with a flat bottomed glass or other cookie press. If you don’t, they won’t cook evenly and will be undercooked inside and possibly burnt on the outside.
- Let them cool completely
They are good warm, but even more delicious when full cooled and great with coffee the next day!
Enjoy!
Gluten Free Chewy Almond Drop Cookies
These quick and easy almond drop cookies are perfect for your next cookie swap, gift tins, or with your morning coffee.
Servings: 20 : 2" Cookies
Ingredients
- 1 cup Cane Sugar (Additional for topping)
- 1/2 cup Unsalted Butter (Softened to room temperature)
- 1 Large Egg
- 1 3/4 cup Gluten Free All Purpose Flour
- 1/2 cup Almond Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Xanthan Gum
Notes
- Line your baking sheet with parchment or silicone mats.
- Preheat your oven to 350° F.
- With a stand or hand mixer, blend softened butter and sugar until well mixed and fluffy.
- Add egg and vanilla and mix to combine.
- In a separate bowl, combine the dry ingredients using a whisk until well blended.
- Add the dry ingredients to the wet ingredients and mix to combine. (Do not over mix.)
- Using a cookie scoop, form dough balls, roll in cane sugar before placing cookie balls about 1 1/2 inches on the prepared baking sheet.
- Using a drinking glass with a flat bottom, flatten each cookie ball to about 1/4 in. thick circle.
- Bake 12 minutes for chewy cookies or a few minutes more for a more crisp texture.
- Allow cookies to cool until firm before transferring to a cooling rack.
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?Looking for more Gluten Free recipes? See more of my favorites HERE
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