Almond Brownie Cookies - Gluten Free Cookie Recipe

These delicious almond brownie cookies are so moreish they won't hang around for long. Made with almond flour these delicious cookies are gluten-free too. Easy enough to make with the kids on a rainy afternoon, they would be a lovely gift for grandparents or make several batches to give at Christmas. They're perfect for teacher gifts too, if you can bear to give any away that is...

Almond Brownie Cookies

Makes 30 2" / 5cm cookies


1/3 cup / 76g unsalted butter
4 oz / 115g dark chocolate (preferably 55% cacao solids)
¼ tsp salt
1 tsp vanilla extract
1 ¼ cup / 135g blanched almond flour
2 large egg whites
½ cup / 105g granulated sugar
¼ cup / 30g toasted sliced almonds to decorate, optional


1. Preheat oven to 350° F / 175C. Line baking sheets with parchment.

2. Melt butter and chocolate in a saucepan over low heat. Once chocolate is almost completely melted, remove from heat and stir until completely melted.

3. Stir in the vanilla extract, salt, and almond flour until completely incorporated.

4. In a metal bowl, beat egg whites with a hand mixer or whisk until very fluffy (not quite at the soft peak stage).

5. Add half of the sugar 1 tbsp at a time, beating well after each addition. Once most of sugar is incorporated you can start adding it 2 tbsp at a time. Beat until soft peaks form.

6. Fold quarter of the whipped egg whites into the chocolate mixture.

7. Once incorporated, add the chocolate mixture to the egg whites and gently fold in maintaining as much of the air as possible.

8. Pipe or use a scoop to place tablespoon size mounds of batter on the baking sheet. If there are undesirable ridges they can be smoothed out with a wet finger.

9. Sprinkle a few sliced almonds on each cookie, if desired.

10. Bake for 10 minutes until just firm on the edges and the sliced almonds are slightly more toasted.

11. Remove from the oven and allow to cool on the baking sheet for 5-7 minutes before removing and allowing to cool completely on a wire rack.

12. Store in an airtight container at room temperature for up to 4 days.

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