Gluten Free Almond Lace Cookies


These Gluten Free Almond Lace Cookies are a perfect no fuss dessert. Serve alone or with a scoop of ice cream, or better yet, scoop your favorite gluten free ice cream in between two cookies and roll in some chopped dark chocolate or chopped nuts to finish. These are rich and buttery, with tastes of brown sugar praline. Did I mention it might be hard to stop at just one, so you may want to make them when you have a crowd coming over. Or package up a few to share with a friend or a loved one; they are sure to feel extra special with a delivery of these delicate, delicious cookies. 


Gluten Free Almond Lace Cookies



1/2 cup butter, unsalted

1/2 cup pure maple syrup

2/3 cup firmly packed light brown sugar

1 1/4 cup Bob’s Red Mill 1 to 1 gluten free flour or other 1 to 1 brand, gf (sift, then lightly spoon into measuring cup)

1 cup almonds, roasted without salt or blanched, finely chopped

1 teaspoon of pure vanilla extract, gf

1/4 teaspoon salt

powdered  sugar, optional

dark chocolate, melted, for drizzling on top, optional


Preheat the oven to 375 degrees, with the rack in the center of the oven. Lightly grease a metal cookie sheet with a small amount of butter.

In a small saucepan, over low to medium low heat, melt the butter with the maple syrup and brown sugar, stirring constantly. 

Remove from the heat and stir in the gluten free flour, chopped almonds, vanilla, and salt. Drop heaping teaspoonfuls for larger 3.5″ cookies or level teaspoonfuls for smaller 2.5 – 3″ cookies. Use a cookie scoop for very evenly shaped cookies. Batter will spread, so leave 5 inches between cookie centers (or 4 inches between for smaller cookies). Set the saucepan over a pan of simmering water to keep it from thickening, while waiting to bake the other batches.

Bake for 6-7 minutes, until cookies are starting to brown on top and edges. Cool on the cookie sheet for 4 to 5 minutes, to continue crisping, before removing carefully to a wire cookie rack to completely cool. 


Dust with powdered sugar or drizzle with melted dark chocolate when completely cool.

Store in an airtight container.

Makes about 2 ½ – 3 dozen cookies. 

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