A perfect munch… really satisfying cookies that are a cinch to make.
This one comes from the same recipe book as these 2-Ingredient Date Balls, courtesy of my mother-in-law (thank you!).
And it’s just as simple, with only three ingredients this time. They’re sweet and have a great texture, which makes them so enjoyable.
Start with 8 ounces of raw, unsalted almonds. Add them to a food processor fitted with the S blade.
You’re going to ask us, “How fine to blend them?” so we included this photo so you can see exactly. There’s a nice variety here of different sized pieces.
Add the almonds to a bowl and mix in the brown sugar and egg whites.
No mixer needed here of course. These need a chill,
then bake and you have really nice cookies!
3 Ingredient Gluten-Free Cookies
Ingredients
- 8 oz unsalted almonds
- 2 egg whites
- ½ cup brown sugar
Instructions
- In a food processor, blend almonds until they are small pieces (not too fine). Place in a bowl. Add egg whites and brown sugar. Refrigerate batter for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop onto prepared baking sheet. They spread so don’t place them too close together. Bake at 350°F for 15 minutes. Let cool. Optionally, you can sprinkle these with confectioners’ sugar once they’re cool (we didn’t).
You didn’t write how long to bake?
Just fixed. Thank you.
Can I use white sugar instead?
We haven’t tried it. I don’t think it will be the same though as the brown sugar is what gives it its chewey texture.
Can you use chopped almonds ready made?
Chopped should be fine, but don’t use the ready ground almonds.
Love ur recipes! Wondering what to replace brown sugar since don’t use on pesach
same here. If anyone tries with white sugar let us know how it comes out