Gooey, Chewy, Sticky Almond Cookies (Gluten Free)


4 tablespoons butter
1 cup brown sugar, packed
4 tablespoons all purpose gluten-free flour
1 cup almond meal
1 egg, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract


  1. Preheat oven to 190°C and line your baking trays with greased baking paper.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Stir in the flour until just mixed, then add almond meal, egg and extracts and mix until well incorporated.
  4. Drop teaspoonfuls of dough 3 inches apart on baking tray.
  5. Bake for 12 minutes, or until the cookies turn a nice golden brown. You may underbake them a little (10 minutes or so) for a softer, chewier cookie. But if they stick too much to the baking paper when you try to remove them, bake them a little longer!
  6. Remove cookies from the tray and immediately transfer them to a wire rack to cool.


These cookies have a firm, almost-crisp outer shell and a sticky, chewy inside. Remember to let them cool before eating! That is, if you can resist the temptation of these goodies. Although they are pretty good warm!

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