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    Scott Adams
    Scott Adams

    By Scott Adams •

    Flourless Almond Butter Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ann Sokolowski.

    Preheat oven to 350F and line two cookie sheets with parchment paper.

    Celiac.com Sponsor (A12):
    Combine:
    1 cup almond flour (freshly ground if possible)
    1 cup sugar
    1 egg, slightly beaten
    1 teaspoons gluten-free vanilla extract
    ½ teaspoons gluten-free almond extract
    ½ cup chipped dried apricots
    2 Tablespoons butter

    Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.


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    Guest Barb

    His recipes are wonderful. I tried the peanut butter cookies and the almond cookies and they are delicious..thank you.

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    Guest barb goulet

    Guest barb goulet

    Posted

    Awesome cookies, thank you.

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    Guest Kitty Downer

    Guest Kitty Downer

    Posted

    I think the recipe is good in general but I did two batches and the 2nd batch I changed a few things. I added another 1/2 cup of almond flour plus another 1/2 cup of chopped almonds to give me more crunch. I halved the sugar as 1st batch was too sweet for me. Instead of dried apricot, I used choc chips and mashed banana. The 2nd batch was a lot better. It's soft inside but crunchy outside. My husband couldn't stop eating them.

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    Guest Erika

    Guest Erika

    Posted

    I can eat gluten and I would make them again even if my daughter did not like them. Both kids love them.

    I only used 2/3 cup sugar and substituted dried apples because that is what was in my pantry.

     

    Just do not let them cool to much on the sheet or they will stick.

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    Guest Cindy

    Excellent cookies! they are chewy and so good, we don't like things too sweet so I reduced the sweetener to 1/3 cup Xylitol and 1/4 cup coconut palm sugar, and added 1/4 tsp salt. So, so good!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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