Gluten Free Almond Cookies
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 98.0
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
IntroductionA satisfying gluten free treat! Low in sodium and with zero cholesterol and healthy almonds. A satisfying gluten free treat! Low in sodium and with zero cholesterol and healthy almonds.
3 large egg whites
2 cups ground almonds (Bob's Red Mill)
1/2 cup granulated sugar
10 maraschino cherries cut in half
1 tsp. pure almond essence
Roll cherries on paper towel to remove liquid.
I bake the cookies for 5 mins. before putting the cherries on so that they stay in the middle of the cookie.
Be sure to use parchment paper or the cookies may stick to the pan. I like to use a mini spatula to remove cookies easily from the parchment paper.
Preheat oven to 325 deg.F. Line 2 large baking trays with parchment paper.
Beat egg whites until stiff peaks form. Beat in sugar & pure almond essence until glossy. Gently stir in almond meal.
Place one heaped tablespoon of mixture onto parchment lined sheets. Bake at 325 deg.F for 5 minutes, remove from oven and press 1/2 cherry in middle of each cookie. Return to oven and bake additional 10 minutes or until slightly brown on bottoms.
Allow to cool on pans for 10 minutes then place on racks to cool.