Farm-fresh almond cookies: a sustainable, gluten free delight!

Fae’s gluten-free and dairy-free almond cookies are made with love, using eggs from our two happy chickens who roam freely in a spacious yard, and almond flour from the leftover almonds used to make fresh almond milk for our students each morning.

It's a great recipe, and if you don't make your own almond milk, store-bought almond flour works perfectly too!

Enjoy your cookies!

Ingredients:

1 cup granulated sugar

2 large egg whites, at RT

1 tablespoon almond extract

pinch of sea salt

2 1/2 cups almond flour

powdered sugar (optional)

Instructions:

Preheat the oven: 350°F (175°C).

Mix dry ingredients: In a large bowl, combine the granulated sugar and almond flour.

Prepare the egg whites: In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add the almond extract to the egg whites.

Combine ingredients: Gradually fold the almond flour mixture into the egg whites, stirring gently to incorporate without deflating the egg whites.

Form the cookies: Roll the dough into small balls. The dough will be very sticky. If desired, roll the balls in powdered sugar.

Bake: Place the balls on a baking sheet lined with parchment paper and gently flatten them with your fingers. Bake for 15-20 minutes, until the cookies are golden brown but still a little soft in the center.

Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.