Posted by: Rachel | December 16, 2015

’tis the season(ings)!

This year most of the parties I’m attending seem to be cookie-centric. This is making me very happy! I like to bake cookies, swap cookies, and especially *eat* cookies!!

I almost hate to share this recipe because it is so very easy and it gets raves (she said modestly) every time. It is flexible as far as seasonings, the cookies are slightly chewy, moist, and (shhhhh!) gluten-free!

If I could tell you where I got the original recipe I certainly would. I honestly have no idea. I’ve made these for a few years now, happily tweaking the recipe as I went along. If it looks like I got it from you, many thanks!

Here’s the thing. I originally used almond extract. Then I got to thinking about chocolate and what would go nicely with it. Orange, lemon, mint… lots of choices. You can add cocoa powder to the cookie base, or you can add tiny chocolate chips (or, of course, you can add both – nothing exceeds like excess!).

These cookies have a bit of structural integrity once cooled; they travel well (if you can keep from snacking on them) and they can be made a day ahead, which isn’t always the best idea for GF baked goods. I’m guessing they would freeze well too, but they’re so easy and quick to make that I haven’t ever seriously thought about trying it!

Here’s the base recipe, variations below.

easy-peasy gf almond cookies

2 T butter, melted
1 egg, slightly beaten
1 cup almond flour
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp (optional additional) extract

Melt the butter and set aside to cool a bit.

Preheat over to 350F and cover two cookie sheets with parchment paper.

In a medium mixing bowl, beat the egg (just a little) and add all other ingredients ending with the butter. Mix very well; it will make a proper dough.

ready for the oven

Drop by half (very small) teaspoons-full onto the parchment leaving room for spreading. Bake for 12 minutes or so (don’t let them brown!). Cool on the parchment and store in something airtight once totally cooled.

Makes about 3 dozen 2-inch cookies.

ready to eat!

what did I say about spreading? oops…


Now, I usually add 1/2 tsp of lemon or orange extract as well, and I’ve been known to add a heaping tablespoon of cocoa powder. I also like to add a teaspoon or two of cinnamon or ground mulling spices or Armenian seven spice or Chinese five spice or *something* to wake up the chocolate. Oh and about 1/4 cup of those tiny chocolate chips…

You see? They look the same every time but they taste just a bit different depending on my mood. No complaints yet! Oh, and I’ve been told that they go as nicely with coffee in the morning as they do after lunch or dinner. Oh and they work for Passover as well!

Mmmm… share, enjoy, and let us know how you rework this to suit yourself and your friends! Safe and happy holidays, and a wonderful start to the new year, y’all!




  1. Bookmarked this, thanks for sharing! ❤

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