Nutty Almond Cookies

Nutty Almond Cookies from Gluten Free Canteen

We call this cookie the better dressed version of plain nut butter cookies. Nutty Almond Cookies contain only chopped nuts which get mixed into the dough and then more are placed on top right before baking. No nut butter in these treats. 

And with the latest nut butter recall, that’s probably a good thing.

Back when peanuts were on the menu in our house, and we still ate gluten, these were one our favorite cookies, Maida Heatter’s Skinny Peanut Wafers. This updated, gluten-free, dairy-free, peanut-free cookie is a variation of that long time family favorite.

The dough is a little odd in that once mixed it might feel stiff, but it is also soft. I know. Weird, but true. You’ll see.

Once scooped and rolled into balls, it is important to refrigerate them until they are chilled – they bake better going into the oven cold. Flatten the cookies following the directions in the recipe and add the nut topping, pressing gently so it adheres.

You can certainly scoop them less generously and make smaller cookies (the yield will increase) but watch the baking time and take them out a couple of minutes earlier than indicated. They’re pretty easy to make.

If you can find roasted and salted almonds, feel free to reduce the salt in the Nutty Mixture and Topping, but not in the dough. Honey roasted almonds will make the cookies taste more like the original, but I wanted to use plain almonds, lightly toasted for this version.

This week, it’s all about the nuts.


Nutty Almond Cookies from Gluten Free Canteen

Nutty Almond Cookies
Nutty Mixture
  • 140 grams almonds, toasted (1 cup)
  • 1 tablespoon granulated sugar
  • ½ teaspoons kosher salt
  • 150 grams granulated sugar (3/4 cup)
  • 28 grams Spectrum solid shortening (2 tablespoons)
  • 1 extra large egg
  • 45 grams almond milk (3 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 195 grams Canteen flour blend (1 ½ cups) (see notes)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 70 grams unsalted almonds, toasted (1/2 cup)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper. To make the nutty mixture: In the bowl of a food processor pulse together the nuts, sugar and salt until the nuts are coarse uneven crumbs.
  2. Dough: In a large bowl with a wooden spoon or whisk, beat together sugar, shortening, egg, milk, vanilla and almond extracts until somewhat fluffy. Stir in flour, baking soda, salt and nutty mixture until well combined. Dough will be somewhat between stiff and soft.
  3. Using a two tablespoon scoop, place 8 dough balls on each baking sheet. Refrigerate or freeze baking sheets for about 10 minutes. Using a piece of plastic wrap quickly flatten each dough ball using the bottom of a glass. Topping: In a food processor blend together the topping ingredients until the mixture forms large uneven crumbs. Sprinkle a little on each flattened cookie. Press gently to adhere. Bake 9-12 minutes or until the cookie puffs up and looks golden brown on the edges. Cool on the baking sheet for five minutes and then transfer cookies to a rack to cool completely. Makes 16 large cookies.
RIght sidebar, click About Flour for Canteen blend info



  1. theintolerantchef says:

    Oh these sound yummy indeed!

  2. These look yummy