This delicious holiday drop cookie tastes so good; you won’t be able to tell it is gluten-free. Try these amazing Gluten-Free Almond Holiday Drop Cookies – your family will love them!
Gluten-Free Almond Holiday Drop Cookies Recipe
Notes:
● These are amazing!! I do not “need” to eat gluten-free, and can usually tell the difference between a gluten-free cookie and non-gluten-free cookie. With this drop cookie, the almond flour dough tastes better than a white-flour cookie!
● These Gluten-Free Almond Holiday Drop Cookies are very easy to make. The only real negative is they do not hold up for a long time – two days, tops.
● The goal for a gluten-free dough is to look as close to a glutenous flour dough as possible. And this one sure does.
● These spread and bake flat, so make sure you stagger the dough-drop.
Gluten-Free Almond Holiday Drop Cookies Ingredients:
● 1 cup Butter, softened
● 1 cup Sugar
● 1 large Egg
● 3 TBSP Milk
● 1 TBSP Almond Extract
● 1½ tsp Baking Powder
● ½ tsp Salt
● 1 tsp Cinnamon
● 1 tsp Pumpkin Pie Spice (you can substitute nutmeg)
● 3 cups Almond Flour
● ¼ cup White Chocolate Melts (for drizzle)
Gluten-Free Almond Holiday Drop Cookies Mise en Place:
● Bowl
● Spoon
● Parchment Paper
● Stand Mixer
● Spatula
● Baking Sheets
Gluten-Free Almond Holiday Drop Cookies Directions:
● Preheat the oven to 375°F.
● Line cookie sheet(s) with parchment paper; set aside.
● Using a stand mixer with the flat paddle, cream together butter and sugar until fluffy and well combined (about 5 minutes).
● Add egg, milk, almond extract, baking powder, salt, cinnamon, and pumpkin pie spice; mix until well blended.
● Slowly add in almond flour. Mix until blended evenly.
● Drop dough by rounded teaspoonful onto the prepared parchment paper. Stagger the dough as it will spread on making.
● Bake in preheated 375° oven for 9-12 minutes. Do not overbake.
● Allow to rest on cookie sheet for 5 minutes before transferring to a cooling rack.
● When cookies are cool, place a ¼ cup of white chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time if necessary (chocolate should be smooth and easily drip off a spoon).
● Drizzle white chocolate over cool cookies.
● Allow chocolate to harden.
Gluten-Free Almond Holiday Drop Cookies Recipe
By Ann
This delicious holiday drop cookie tastes so good; you won’t be able to tell it is gluten-free. Try these amazing Gluten-Free Almond Holiday Drop Cookies – your family will love them!
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Total Time: 50 Minutes
Ingredients:
● 1 cup Butter, softened
● 1 cup Sugar
● 1 large Egg
● 3 TBSP Milk
● 1 TBSP Almond Extract
● 1½ tsp Baking Powder
● ½ tsp Salt
● 1 tsp Cinnamon
● 1 tsp Pumpkin Pie Spice (you can substitute nutmeg)
● 3 cups Almond Flour
● ¼ cup White Chocolate Melts (for drizzle)
Directions:
● Preheat the oven to 375°F.
● Line cookie sheet(s) with parchment paper; set aside.
● Using a stand mixer with the flat paddle, cream together butter and sugar until fluffy and well combined (about 5 minutes).
● Add egg, milk, almond extract, baking powder, salt, cinnamon, and pumpkin pie spice; mix until well blended.
● Slowly add in almond flour. Mix until blended evenly.
● Drop dough by rounded teaspoonful onto the prepared parchment paper. Stagger the dough as it will spread on making.
● Bake in preheated 375° oven for 9-12 minutes. Do not overbake.
● Allow to rest on cookie sheet for 5 minutes before transferring to a cooling rack.
● When cookies are cool, place a ¼ cup of white chocolate melts into a bowl. Heat in the microwave for 30 seconds, stir. Heat in microwave for another 30 seconds; stir. Repeat a third time if necessary (chocolate should be smooth and easily drip off a spoon).
● Drizzle white chocolate over cool cookies.
● Allow chocolate to harden.
Makes 36 Gluten-Free Almond Holiday Drop Cookies
● To print the Gluten-Free Almond Holiday Drop Cookies recipe click here.
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● For more Recipes on Ann’s Entitled Life, click here.
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