A lot of people claim to have cracked the code on gluten-free and dairy free baking, but these cookies outshine them all. They are super easy to make, cater to almost every dietary restriction, and are delicious to boot. These are three ingredient almond cookies that you simply won’t be able to get enough of.
Ingredients
The three ingredients for this recipe are 125 grams, or 1 1/4 cups of sliced almonds, 75 grams, or 6 tablespoons of sugar, and 1 large egg. If you have a nut allergy, you can also swap out the almond for shredded coconut. You can also make these cookies in a muffin tin or on a cookie sheet, whatever is more conveniant for you.
Instructions
- Start by preheating the oven to 325 F and greasing your muffin tins or putting parchment paper down on some cookie sheets.
- Crack the egg into a bowl and add in the sugar.
- Mix the two ingredients for about a minute or so or until the mixture becomes thicker.
- Add in the almonds or coconut and mix until well incorporated.
- Drop about 2 teaspoons of mixture onto your tins or trays, mixing the cookie dough in between so it doesn’t separate.
- Bake for 15 minutes if you’re using muffin tin or 20 minutes if you’re using cookie sheets, either way rotate the cookies half way through.
- Cool and enjoy!
