Gluten-Free Chinese Almond Cookies
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
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What Makes These Gluten-Free?
I changed the all-purpose flour, which is what contains gluten, to rice flour (NOT Sweet Rice Flour/Glutinous Rice Flour which are two completely different types of rice flour. Your results will not be the same if you use glutinous rice flour).
Rice flour is ground from long or medium-grain rice. Although you can somewhat thicken a recipe, it’s best suited for use in baked goods. Whether white or brown, all rice flours have the same textures and will end with the same results.
The End Result is Spot on!
Not only did I compare these cookies myself, texture, crispness, and flavor, but I also did I blind taste test with my family and none of them could tell the difference. In fact, all of my kids thought the gluten-free ones were the traditional Chinese Almond Cookies. One nice thing about Rice flour, it adds a little more crunch than all-purpose flour does (because of the lack of gluten).
QUICK OVERVIEW
Baking Instructions
These are the Chinese Almond Cookie baking instructions with details and tips for success. If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.
Before you get started, go to the notes and see the “Tips for Success”
Step one: In a food processor or stand mixer with the paddle attachment, blend together the almond and rice flour, sugar, baking powder, and salt.
Step two: Add the butter cubes (a few at a time) and pulse (or mix on low) until “mixed” it will look a bit like wet sand. Carefully add the eggs and almond extract. pulse in the food processor* (or low if using a stand mixer until fully incorporated (it will be a peanut butter cookie-like consistency).
Jenn’s Note:
*If using a food processor, you will need to Transfer the cookie dough to a bowl. Then Gently fold the dough a couple of times to make sure everything is incorporated.
Step five: Using a 1 ½ tablespoon cookie scoop, scoop onto lined baking sheets.
Step six: Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).
When you’re ready to bake:
Step seven: Pull one pan out at a time, and press the cookies with a small jam mason jar, the back of a spoon, or your fingers until they are about .5/.25 inches thick.
Jenn’s Note:
The dough will be soft, be careful not to push too hard if you’re using a mason jar or spoon. It just sticks to it. I have found your hands/fingers are the best tool for this job.
Step eight: Eggwash the top of the cookies and press in an almond sliver.
Step nine: Bake at 325°F For approximately 20 min or when the bottom edges of the cookies are a light golden color. ***If you have to put cookies on the bottom and middle rack, rotate half through to ensure even baking.
Let cool on the pan for about 5/10 min. Then transfer to a cooling rack.
Some Tips for Success
Although these cookies are actually really easy to make, these tips will help ensure success the very first time you make them.
- Make sure the butter is cold. Cube it first, then place it in the freezer until you’re ready to use it. It’s easy to cut before you put it in the freezer
- Use almond flour, not almond meal. They are not the same and you will have sad cookies.
- Do not skip freezing the dough on the pan for 10-20 minutes before baking.
- The ONLY substitute I will say is ok, is if you want to change the butter to lard, if you do, however, you will need to weigh the lard and use 180g to equal 1 cup. If you use lard, do not freeze.
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Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
This particular recipe is one that I love because all my kids help and can! Seriously! Even my youngest helped as a baby! For more details on baking with kids check out my Must-Know Tips for Baking with Kids blog post.
Storage Details
Store completely cooled cookies in an airtight container. They will last as follows:
- on the counter for up to 5 days
- in the refrigerator for up to 3 to 4 weeks.
- in the freezer (in a freezer-safe bag/container) for up to 4 months
You Can Also Freeze the dough!!!
Freeze the cookie dough in a freezer-safe bag/container for up to 4 months. I LOVE the Stasher Silicon Bags for pretty much everything, including freezing.
Check out my blog post on How to Freezing Cookie Dough to get all the details on the easiest way to do this.
Did you try it, have questions?
Please leave your feedback and rate these Chinese Almond Cookies using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!
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Gluten Free Chinese Almond Cookies
- Total Time: 1 hour
- Yield: 30 cookies 1x
Description
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
Ingredients
- 1 1/4 cups almond flour (lightly packed)
- 1/4 tsp kosher salt
- 1 3/4 cups rice flour
- 1 1/8 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 cup unsalted butter (cut into cubes, then chilled)
- 3 large eggs (Separated and beaten; 2 for the dough and 1 for egg wash right before baking)
- 1 teaspoon almond extract
- sliced almonds (for topping the cookies)
Instructions
- Before you get started, go to the notes and see the “Tips for Success”
- In a food processor or stand mixer with the paddle attachment, blend together the almond and rice flour, sugar, baking powder, and salt.
- Then add the butter cubes (a few at a time) and pulse until “mixed” it will look a bit like wet sand.
- Add the eggs and almond extract. pulse in the food processor until fully incorporated (it will be a peanut butter cookie-like consistency).
- Transfer the cookie dough to a bowl.
- Using a 5 tablespoon cookie scoop, scoop onto lined baking sheets.
- Place these pans in the freezer and preheat the oven to 325°F (The dough should freeze for about 10-20 minutes).
- Pull one pan out at a time, press the cookies with a small jam mason jar, back of a spoon, or your fingers until they are about .5/.25 inches thick.
- Egg wash the top of the cookies and press in an almond sliver.
- Bake at 325°F For approximately 20 min or when the bottom edges of the cookies are a light golden color. ***If you have to put cookies on the bottom and middle rack, rotate half through to ensure even baking.
- Let cool on pan for about 5/10 min. Then transfer to a cooling rack.
Equipment
Cuisinart 14-Cup Food Processor
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Some Tips for Success
Although these cookies are actually really easy to make, these tips will help ensure success the very first time you make them.
- Make sure the butter is cold. Cube it first, then place it in the freezer until you’re ready to use it. It’s easy to cut before you put it in the freezer
- Use almond flour, not almond meal. They are not the same and you will have sad cookies.
- Do not skip freezing the dough on the pan for 10-20 minutes before baking.
- The ONLY substitute I will say is ok, is if you want to change the butter to lard, if you do, however, you will need to weigh the lard and use 180g to equal 1 cup. If you use lard, do not freeze.
How to Store Your Almond Cookies
Store completely cooled cookies in an airtight container. They will last as follows:
- on the counter for up to 5 days
- in the refrigerator for up to 3 to 4 weeks.
- in the freezer (in a freezer-safe bag/container) for up to 4 months
You Can Also Freeze the dough!!!
Freeze the cookie dough in a freezer-safe bag/container for up to 4 months (I use plastic wrap, but that’s because my cookies literally last in the freezer for about a week).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Chinese, Chinese American
Nutrition
- Calories: 169.22
- Sugar: 7.84
- Sodium: 39.55
- Fat: 10.61
- Saturated Fat: 4.31
- Carbohydrates: 16.58
- Fiber: 1.19
- Protein: 2.88
- Cholesterol: 34.87
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