Almond Crispies

A delightful gluten-free almond cookie everyone will enjoy.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 84
Rating: 2.86
You:
Rate this recipe!
Servings 24cookies
Prep Time 10minutes
Cook Time 8 - 12minutes
Passive Time 10minutes
Submitted By Bob's Red Mill Natural Foods
A delightful gluten-free almond cookie everyone will enjoy.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 84
Rating: 2.86
You:
Rate this recipe!
Servings 24cookies
Prep Time 10minutes
Cook Time 8 - 12minutes
Passive Time 10minutes
Submitted By Bob's Red Mill Natural Foods
A delightful gluten-free almond cookie everyone will enjoy.
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 375°F. Lightly spray a cookie sheet with nonstick vegetable spray; set aside.
  2. In a bowl combine the flours, sugar, baking powder, cinnamon and salt. In another bowl combine almond extract, water, oil and honey.
  3. Add wet ingredients to dry ingredients and fold in the chopped almonds.
  4. Form dough into balls and place on greased cookie sheet. Bake 8-12 minutes until lightly golden. Let cookies set on baking sheet 10 minutes; remove carefully to cooling rack. Enjoy.

    Makes 24 cookies.

Products Used in this Recipe
Recipe Comments

9 thoughts on “Almond Crispies

  1. Diane

    One teaspoon of cinnamon is way too much! The cookie has enough of a flavor profile with the almond extract which is divine.

    Reply
  2. Kari

    Truly a scrumptious cookie! I didn’t have the almond flour, but used coconut flour just to experiment. Then I added the almond essence AND a little bit of the vanilla extract also. So yummy!

    Reply
  3. Rebecca Franklin

    I wonder if I could substitue the Bob’s Low Carb Baking Mix instead of the Gluten Free Baking Mix to make this even more low carb?

    Reply
    1. Recipe Specialist

      We have not tested this preparation as this recipe was formulated to be gluten free. Our Low Carb Baking Mix is not considered to be gluten free. If you choose to try this method, I recommend using the Low Carb Baking Mix in place of the Gluten Free All Purpose Baking Flour one to one. I also find it important to note that the texture of the dough will be significantly different.

      Reply
  4. Rebecca

    I made these using the Low Carb Baking Mix and they were very good. To make them even more low-carb I used sugar-free maple syrup instead of the honey and a sugar substitute. They are chewier and quite good.

    Reply
  5. Nancy

    This recipe didn’t work for me. I followed the instructions. The worst was that the bottom of the cookies burned. I wonder if using parchment paper would have been better. Waste of time and money and had to come up with another gluten free option for the treats I take to bowling.

    Reply
    1. recipe specialist

      Hi Nancy,
      We’re sorry to hear you had a bad experience with this recipe. Using a silicone baking mat or parchment paper will help to keep your cookies from burning on the bottom and will help them to bake more evenly.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *