Coffee Almond Gluten-Free Cookies
Adapted from the recipe for Hazelnut Espresso Cookies in the Jan/Feb 2010 issue of Clean Eating magazine
Makes 15-30 cookies, depending on how big you make them
Makes 15-30 cookies, depending on how big you make them
Servings: 0
Ingredients
- *2 cups almonds or almond flour
- *1 tablespoon freeze-dried regular or decaf organic coffee I use Mount Hagen brand or use espresso powder
- *3/4 cup organic sugar
- *1/2 teaspoon Himalayan or sea salt
- *4 large egg whites
- *1 1/2 teaspoons vanilla extract
- *1/2 teaspoon ground cinnamon
Instructions
- 1. Preheat oven to 325°F. Line two baking sheets with parchment paper or a silpat. Process almonds, coffee, sugar, and salt in a high speed blender or food processor until fine. Transfer to a mixing bowl. If using almond flour, you can skip the blender/food processor and mix the ingredients right in your bowl.
- 2. Using an electric mixer, beat egg whites until stiff.
- 3. Fold nut mixture into the egg whites. Add the vanilla and cinnamon and mix just until blended.
- 4. Spoon the batter onto your cookie sheets. Bake for 20-25 minutes until golden brown.