Crispy Gluten-Free Almond Flour Egg White Cookies
Baked to snappy excellence, these golden, gluten-free almond-flour egg-white cookies are crisp to perfection with just almond flour, egg whites, and a touch of sweetness.
WHY I LOVE THIS RECIPE
- Egg Whites
- This recipe is great for using up those extra egg whites.
- Simplicity
- With only a few ingredients, cookies come together quickly.
- Perfect Crunch
- I love how crispy these cookies are! This cookie recipe uses egg whites, which consist of water and protein. When baked, the water in egg whites evaporates and the proteins firm up, creating a dry, crisp texture — kind of like a meringue or biscotti.
- Nutty Flavor is Irresistible!
- Almond flour adds a naturally sweet, buttery flavor
- Versatility
- I love the flexibility of fillings. You can use a variety of fillings from different nuts, citrus zest, dried fruits, chocolate, spices, and even oats.
- Shelf Life
- Cookies keep for at least 3-4 weeks and can be frozen for up to 5 months. They also ship well.
THINGS YOU NEED
- Mixing Bowls
- Stand Mix or Hand-held mixer
- Kitchen Scale (my favorite)
- Baking Dish – ribben loaf pan or standard loaf pan
- Baking Sheets
- Parchment Paper
- Serrated Knife
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INGREDIENTS
- Egg Whites
- Cream of Tartar or 1/2 teaspoon vinegar/lemon juice
- Powdered Sugar
- Almond Flour
- Cornstarch
- Vanilla Extract
- Walnuts or other nuts or dried fruits
- Lemon Zest (optional)
ALMOND FLOUR
Let’s start with the almond flour. I used blanched almond flour, but you can use an almond meal (ground almonds with skin).
MERINGUE BATTER
Almond flour cookie batter is simple to prepare. Into the stiff yet shiny vanilla-flavored meringue, fold the sifted almond flour, cornstarch, salt, lemon zest (optional), and chopped walnuts (steps 1-4).
BAKE COOKIE LOG
I bake the batter in a ribbed baking pan, but you can use a standard loaf pan, too.
Fill the baking pan and smooth the batter across the top with a spatula.
Bake the batter at 350°F (180°C) until it’s golden brown. You’ll notice it pulls away from the sides of the pan. At this point, I like to wrap the baked log in a kitchen towel or foil to help soften the walnuts. It’s easier to slice them afterwards.
SLICE AND SECOND BAKE
Slice the log into thin slices and bake them at 300°F (150°C) until golden brown around the edges and crunchy, about 5 minutes per side. Baked cookies should be crunchy; if they are flexible and chewy, bake them for a little longer.
Let them cool completely before storing them away.
BAKING SUCCESS TIPS
It’s important to bake these twice. Slice the cookies thinly and bake the slices until crispy. Of course, keep an eye on them so they don’t burn. If they’re chewy, bake them for an additional 5-10 minutes. And let them cool completely before storing them in an airtight container.
Yes, absolutely, you can use almond meal. Almond meal is made by grinding almonds with the skin.
Since cookies are baked twice, it’s important to use high-quality extracts and flavorings and to double the amounts. Try using baking emulsions.
What’s great about this recipe is that it allows you to experiment with fillings. From nuts and dried fruits to chocolate and spices.
I love them plain, but they pair well with soft desserts like ice cream or sorbet, or with hot drinks like coffee, tea, or hot chocolate.
TRY THESE RECIPES
- Egg in a Hole Recipe
- Viennese Whirls Recipe
- What to Do with Leftover Egg Whites
- White Cake Recipe via Sugar Geek Show
Gluten-Free Almond Flour Egg White Cookies
Ingredients
- 6 egg whites (180 grams)
- 1/4 tsp cream of tartar or freshly squeezed lemon juice
- 1 cup powdered sugar (120 grams)
- 1½ tsp Vanilla Extract
- 1 cup almond flour (100 grams)
- 1/4 cup corn starch (30 grams)
- 1/4 tsp salt
- 2 teaspoon lemon zest (optional)
- 1 cup whole walnuts (100 grams), roughly chopped
Instructions
Meringue Cookie Batter
- Preheat the oven to 350℉ (180℃).Butter the ribbed or loaf pan and lightly coat it with cornstarch.In a bowl, whisk 1cup (100 grams) almond flour, 1/4 cup (30 grams) cornstarch, 1/4 teaspoon of salt. and 2 teaspoons of lemon zest
- In a grease-free bowl, beat 6 egg whites with 1/4 teaspoon of cream of tartar until foamy. Gradually beat in 1 cup (120 grams) powdered sugar until stiff and glossy peaks form. Beat in Vanilla Extract.Fold the almond flour mixture into the meringue. Don't stir; use a folding method. When nearly all the almond flour has been absorbed, fold in 1 cup (100 grams) chopped walnuts.
- Pour batter into a prepared baking pan. Smooth the top.
Bake
- Bake the egg white batter at 350℉ (180℃) for about 20 minutes, until golden around the edges or a toothpick inserted in the center comes out clean. You may notice the baked log is pulling away from the pan.Unmold the baked cake onto a foil or kitchen towel, wrap it well and let it cool for 15 minutes. It helps to soften walnuts and makes the slicing easier.Lower the oven temperature to 300℉ (150℃).
Second Bake
- Invert the baked log onto a cutting board. Slice it with a serrated knife into thin slices, 3/16 inch thick (4 to 5 mm) or thinner.Layer the slices onto a baking sheet and bake until crispy, about 5 minutes on each side. Turn the slices over and bake for an additional 5 minutes. Cookies should be snappy; if they are chewy, they need more time in the oven.Allow to cool. Store in an airtight container for later or freeze for up to 5 months.
Notes
- How long do cookies last? They can be stored in an airtight container for at least 3-4 weeks,
- Can I use other nuts – yes, absolutely. You can use pecans, almonds, hazelnuts, walnuts, pistachios and even peanuts.
- Can I use other flavorings? Of, course, try almond or lemon extracts, or rum.
- I want to add cinnamon, what do you think? Go for it! You can add cinnamon or cardamom. Orange zest is nice, too.
- What about dried fruit or chocolate? I tried dried cranberries and white chocolate. It turned out delicious. White chocolate caramelizes, and it tastes fantastic. Use 1/2 cup dried fruit and 1/4 cup chopped chocolate)
Well, like a dummy I used packaged egg whites, and after beating and beating with no peaks forming I GOOGLED for help and ended up adding more Cream of Tartar, a dash of lemon juice and then a whole whack of meringue powder. Consequently the pan is taking forever to bake. Got my fingers crossed it works out.
Hi Terri,
How did it turn out?
Do you mean pasteurized egg whites? Those can be tricky, I’d say they have the mind of their own, kind of temperamental. Depends on the brand, and how proteins unfold, whipping speed and such. You did great!
How did it turn out?