Instead of almond extract, these Chinese almond cookies use actual almond flour for a chewy version of these favorite cookies that are gluten and dairy free too.
These are not just any Chinese almond cookies that are crisp and taste of shortening.
They are CHEWY Chinese almond cookies meaning they are not crisp and do not have butter.
These cookies are:
- CHEWY (please don’t forget)
- Gluten free
- Dairy free
- EASY – no creaming butter and sugar together
- Quick – only 1 bowl requires
- Almondy – from almond flour instead of almond extract
This recipe is adapted from Food & Wine magazine and contains just 7 ingredients:
- Almond flour – gluten free and makes these cookies so chewy but not cheap
- Coconut flour – added a little but otherwise these cookies are TOO chewy
- Tahini Paste – substitute for butter that adds sesame flavor
- Honey – the choice of this all natural sweetener will be explained below
- Baking soda – this will help the cookies spread
- Vanilla extract – it’s just not American if it doesn’t have vanilla
- Blanched almonds for garnish – so they look like Chinese almond cookies!
Almond flour vs. almond meal
Almond flour is gluten free and also not wallet friendly. A one pound bag can cost you $10. 🙁
It truly is just ground up almonds without the addition of wheat flour.
Almond flour is ground up blanched almonds that retains its pure blonde color. Use in this recipe, so they look more like regular Chinese almond cookies.
Almond meal has the brown skins ground up with them to create
All natural sweetener experiment
This recipe does not use refined sugar. I did try them with a variety of natural sugars though to see what the best result would be.
Test #2 – Maple syrup is a favorite vegan sweetener, but it was not sweet enough or thick enough to provide right texture for these cookies.
Test #3 – Honey proved to be the winner with enough viscosity and the right amount of sweetness to make these cookies taste like a real cookie.
I didn’t mean to burn them.
I burned so many things working in restaurants. Here’s one more for the home record!
These cookies do burn easily though, so don’t leave them in the oven too long.
The best part of this recipe is no creaming with a mixer or softening butter beforehand. Just mix in one bowl and go!
Step #1 – Mix
Stir together the dry ingredients before adding the wet ingredients.
The dough will come together quite quickly and should resemble a thick paste or mud.
Step #2 – Scoop
Scoop and roll into 1″ balls and put on a parchment or silicone lined baking sheet. This recipe will make approximately 12 cookies.
With moistening fingers, flatten the balls into discs.
If you forget to flatten, they will remain in the shape of a ball.
Press a blanched almond into the center of each cookie.
Step #3 – Bake
Bake for 8 minutes at 350 degrees F.
The bottom of the cookie should be golden brown.
This is a dry dough so it will bake with some cracks.
Take care not to overbake because these will burn very easily.
Step #4 Cool and serve
Unlike most cookies, these do not taste much better when warm. Cool and store in an airtight container for up to 3 days.
Tips to make it better @ home
- Use almond flour instead of almond meal, so you don’t end up with brown speckles
- Don’t forget to flatten moistened fingers to help these cookies spread
- These make approximately 12-14 cookies. The nutrition calculates at 2 cookies per serving.
- Take care not to overcook, since these do burn easily.
- This is a dry dough, so there will be cracks around the edges after baking.
- Store in an airtight container for up to 3 days.
- These are CHEWY Chinese almond cookies and have a different texture
More Easy Sweets
Chewy Chinese Almond Cookies
- 1 c almond flour
- 2 Tb coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 c honey
- 1/3 c tahini
- 1 tsp vanilla extract
- 12 ea blanched almonds
- Preheat oven to 350 degrees F.
- Mix together the dry ingredients in a bowl.
- Add the wet ingredients to the bowl and mix.
- Scoop and roll into roughly 1" sized balls. Put on a parchment or silicone lined baking sheet.
- Press gently with moistened fingers to 1 1/2" discs.
- Bake for 8 minutes and let cool. The bottom of the cookie should be golden brown.