Almond cookies: 3 ingredients, gluten free

This super easy and super fast cookie is …well, super Yummy!  No butter or oil is required not even to grease the baking sheet.  Yet the cookies are crisp chewy, a bit heavy yet tender  – and with my recipe not too sweet either.  I love them with my evening tea and sometimes with my morning coffee.


  • 1 egg
  • 2 cups almond flour blanched
  • ½ cup raw cane sugar
  • 15 raw whole almonds to top the cookie (optional)


Preheat the oven to 300 F

In a medium bowl, whisk the egg and cane sugar using your hand mixer’s one beater for 1-2 minutes.

Slowly add in the almond flour while continuing to blend the mix.  When the dough gets too thick to move by the electric mixer, clean the beater off the dough and fold with your hands if necessary to get homogenous – and very sticky – dough.

Take ping-pong-size balls off the main dough until you have 15 almost equal size dough balls.

Flatten each small ball on the palm of your hand and place it on the prepared lined baking sheet. Leave at least 1 inch space between the balls.  There is no need to grease the sheet as almond flour’s natural oil is released by heat, preventing the cookies from sticking to the baking sheet.

If desired, place one whole almond at the center of each cookie and gently press.

Bake in the preheated oven for 15 to 20 minutes until set in the center and golden brown at the bottom.  Feel free to peek in for inspection by opening the oven’s door; it would not damage the baking process as it would in case of baking a cake for example.

Remove from the oven and place on a counter for 10 minutes, then transfer cookies to a cooling rack until they are completely cool.

Keep cookies in an air tight container, layered with baking sheets for 2-3 days.  And make them in small batches so that they are always fresh.


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