With December comes the time to bake all things cookies. I love baking cookies for the Holidays, and then packaging them up in boxes and tins to give them to friends, neighbors and family members. That is, if they can make it past me and my boyfriend from eating them…I mean sampling them. These cookies are super easy to make, and they just happen to be gluten free! That makes it a “Double Yum” for all of you who are living a gluten free life. If you know me and have been reading my other recipes, then you know that I don’t care if a recipe has gluten in it or not. As long as it tastes amazing, that’s what I care about. These cookies are great for all occasions, including a tea party! Let’s bake, shall we?
Eponges Gluten Free Cookie Recipe
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
2 Egg Whites (from Large sized eggs)
2 Tablespoons of Sugar
1/2 Cup of Powder Sugar
1/2 Cup of Almond Meal
Diced almonds (to place on top of cookie)
Raspberry Jam (preferably seedless)
1 Pastry bag (no tip is needed - if you don't have a pastry bag, then use a big zip lock bag and cut off a piece of the corner)
Pre-heat oven to 375.
In a bowl, mix the eggs with blender until you get soft, white peaks.
Gradually add in your 2 tablespoons of sugar, and mix until you get firm, white peaks.
Place powdered sugar and almond meal in a sifter, and sift the mixture into your egg whites and lightly fold them them in.
Place a layer of non-stick parchment paper on your cookie sheet.
Place drops of cookie mix onto parchment paper, and leave so room on the sides.
Place chopped almonds onto of your cookies and bake in the oven for 9-10 minutes.
Allow the cookies to turn lightly brown.
Pull out of the oven, and allow the cookies to cool about 2-3 minutes before placing on your cookie cooling rack.
When completely cooled, smear a small amount of raspberry jam in between to cookies to make a "sandwich" out of them.
This will make a total of 10 cookies (20 cookie halves)
Did you make this recipe?
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