I was looking for a mildly sweet treat to have with tea that wasn't filled with butter or artificial ingredients in general. These are delicious! They happen to be paleo-friendly as well. The best things really are the simplest. I like coconut sugar because it's less sweet, but any sugar would work. These cookies freeze really well.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
9
Yield:
9 cookies
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line 8x8-inch baking dish with parchment paper.

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  • Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly.

  • Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.

Nutrition Facts

67 calories; protein 2g 4% DV; carbohydrates 6.9g 2% DV; fat 3.8g 6% DV; cholesterol 0mg; sodium 7.7mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2015
This is definitely an easy and fast treat to put together made with ingredients that I always have on hand. It also bakes in no time so as a last minute crave-buster this is a winner. I halved the sugar because I couldn't see why it needed so much and still thought it was too sweet. I used coconut sugar. One-half tsp of almond extract is too much in my opinion. In the future I will use 1/4 tsp of almond extract or may even leave it out all together because it overpowers the flavour of the almond meal. It is cake-like so it goes very well with a tea. And when you think I made it while I prepared my tea it tells you how quickly it comes together. Thank you HealthyRecipeNut for your recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
12/29/2018
It was fairly easy to blend everything but I found it kind of bland. Some of my friends love them. I think I would add another egg add another 1/2 cup flour and a 1/2 cup of Dutch cocoa if I make it again. Read More
(1)
21 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/03/2018
Oh, my Heavens! I would give this delicious recipe 10 stars if I could. First, the recipe is so simple. Second, these cookies taste just like Italian Almond cookies, which I love! (Even my very fussy husband thinks so.) Third, they are the perfect cookie to bring to the hostess of a party I'm attending because she has celiac disease and these are gluten-free. I watched the video and noticed that the egg white is beaten with the electric mixer until fluffy, although that is not mentioned in the written recipe. Then the sugar and almond extract are added. I don't know if it makes a difference, but that's what I did. Finally, the almond flour is folded in. The only change I made to the recipe was to use white sugar because I didn't have any coconut sugar. I will definitely make these again--often. Next time I'm going to try making them with Swerve so that they're carb-free, too. Read More
(6)
Rating: 4 stars
06/21/2015
This is definitely an easy and fast treat to put together made with ingredients that I always have on hand. It also bakes in no time so as a last minute crave-buster this is a winner. I halved the sugar because I couldn't see why it needed so much and still thought it was too sweet. I used coconut sugar. One-half tsp of almond extract is too much in my opinion. In the future I will use 1/4 tsp of almond extract or may even leave it out all together because it overpowers the flavour of the almond meal. It is cake-like so it goes very well with a tea. And when you think I made it while I prepared my tea it tells you how quickly it comes together. Thank you HealthyRecipeNut for your recipe. Read More
(5)
Rating: 5 stars
09/17/2016
Really very good I didn't have coconut sugar so I used honey. If you use honey use less honey then called for. Read More
(2)
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Rating: 5 stars
01/19/2016
I doubled the recipe for a thicker cookie/bar and used white sugar instead of coconut sugar (which I did not have). Everybody raved over these. I'd say they are addicting! Read More
(1)
Rating: 3 stars
12/29/2018
It was fairly easy to blend everything but I found it kind of bland. Some of my friends love them. I think I would add another egg add another 1/2 cup flour and a 1/2 cup of Dutch cocoa if I make it again. Read More
(1)
Rating: 1 stars
03/19/2018
I'm hoping I did something terribly wrong because most of the reviews were great while mine will be horrible. I doubled the recipe but only used half the coconut sugar. The result was a crumble like texture that was extremely dry. I used cupcake papers instead of the 8X8 pan hoping to keep everything together but it didn't work and the final result was garbage can worthy. It smelled wonderful in the oven but it needed more moisture for it to hold its form. Once it cooled I tipped the cupcake paper to the side and the hard crumbles just started rolling out......ugh. Picture posted. Read More
(1)
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Rating: 5 stars
11/11/2015
I will try again perhaps multiplying the recipe by 4 to make it thicker in that 8x8 pan! We all loved it but nobody had nearly enough! Read More
(1)
Rating: 5 stars
01/30/2016
Yum! Use heaping spoonful of honey instead of coconut sugar and add Chia seeds. Make 'em with my toddler---he loves it! Read More
(1)
Rating: 2 stars
11/22/2017
I doubled the recipe and coked them for 35 minutes. Maybe not long enough as they were gummy and didn't cut very well.used sucanat sugar. Very sweet. They will fix your sweet tooth but don't look good enough to serve. Read More
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