Gluten-Free Almond Meltaway Cookies Recipe

Almond Meltaway Cookies recipe made so easy and gluten-free, dairy-free, egg-free & vegan. They are fluffy, buttery, and totally melt in your mouth. No one will ever guess these cookies are allergy-free.

(Gluten-Free, Dairy-Free, Vegan, Lower-Sugar)

Cookies that are ‘buttery’ and just melt in your mouth will always be my Achilles heel. These almond meltaway cookies are just that, my Achilles heel.

They were always a huge favorite of mine and it took me WAY too long to finally make them into a gluten-free version that I can eat.

Oh boy! First it was the peppermint patties, and now it’s almond meltaway cookies. Having these around the house is not a good way to start the New Year (when I normally start to detox from the holidays).

Seriously, I don’t care right now. I’m eating them.

Really, you have GOT to try these. Not only are these cookies gluten-free, but they are also dairy-free, egg-free, and of course meaning vegan. // Holy crap, batman.

My next statement is a bold one, but I MEAN IT:

No one will know these are free from allergies!

TIPS ON Getting this Cookie Recipe Right

There have been some reports from readers on varying results and we have dug into this feedback and this is what we’ve come back with. We’ve made this recipe NUMEROUS times.. its one of my favorites. So if results did not turn out like the pictures heres where things could of gone wrong.

• Gluten-Free Flour – We link to the flour we use for this recipe down in the recipe card. It is our favorite and this recipe has been only tested with this flour. Not using this flour I cannot guarantee the results will turn out the same. We’ve had people say they’ve had to add an additional 1 cup of flour and results work out alright this way. We try to not make it overly flour-ish though.

What we can’t figure out is readers having the varying results or extremely dry dough to pancakes after baking. It is 1 1/2 cups of flour needed and is what we use to make these cookies. So the only thing we can think of is it is the gluten-free flour blend you could be using OR softened butter tip we mention below.. Our Chocolate Chip Cookies post actually has a fabulous guide in how to correctly measure your gluten-free flour.

• Dairy-Free Butter Alternative – If you are using a dairy-free butter alternative the only way this has been tested is with EarthBalance stick ‘butter’. All other substitutes have not been tested so can’t guarantee the results either if not using that one.
• Egg-Free Alternative – We’ve tested this recipe using Bob Reds Mills Egg replace ( link to product below in recipe card)
• Chill Out – be sure to chill the dough for easier handling BUT also helps prevent the cookies from turning into pancakes.

Make them for everyone and they will have no clue. They taste just like traditional buttery, moist and fluffy cookies. // It’s like magic, my friends.

Quick Softening Butter Tip

Need to quickly soften your butter? Heat a drinking glass in the microwave for 1-2 minutes with a little bit of water. Pour water out and place the glass directly over the butter. The heat from the glass will soften it up!

I am horrible when it comes to preparing ahead of time for baking. // Last minute baking? ALL THE TIME.

This little trick will help out, especially if you live in the winter tundra and it doesn’t work to simply leave a stick of butter on the counter to soften.

Making these Almond Meltaways Vegan

You can use eggs in this recipe if you are not following a vegan diet or do not have an egg-allergy. Recipe has been tested both ways.

There is one last thing that that makes these meltaway cookies my absolute favorite. Can you guess what it is?

Well, it’s right in the title: ALMOND flavor.

So we have buttery and fluffy cookies WITH almond extract. Kryptonite, my friends. Kryptonite.

Not sure why, but I am obsessed with anything almond. It may be because of childhood memories, when my mother put almond extract in our buttercream frosting (family secret).

Especially BEAR CLAWS! Oh man, that almond paste. I haven’t had one in forever. If someone could send me a gluten-free bear claw, we will be BFF’s forever.

First step, make these almond meltaway cookies. Then maybe I will work on a gluten-free bear claw recipe next.

Buttery Fluffy Almond Cookies, you have my heart.

easy, quick, delicious, healthy, recipe

Gluten-Free Almond Meltaway Cookies Recipe

Dessert

Gluten-Free, Dairy-Free, Vegan, Lower-Sugar

American

Almond Meltaway Cookies recipe made so easy and gluten-free, dairy-free, egg-free & vegan. They are fluffy, buttery, and totally melt in your mouth. No one will ever guess these cookies are allergy-free.

Print Recipe

Yield: 18

Prep Time:30 min

Cook Time:10 min

Total Time:40 min

Ingredients:

• 1 cup butter, softened (or dairy-free butter alternative)
• 1/2 cup sugar
• 1 egg or egg-replacer substitute
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoon pure almond extract
• 1 1/2 cups gluten-free baking flour

Almond Glaze

• 1/2 cup powdered sugar
• 3 Tablespoons milk (or dairy-free milk of choice)
• 1/4 teaspoon almond extract

Directions:

• 1. Preheat oven to 375 degrees F.
• 2. Prepare baking sheet with parchment paper.
• 3. In stand mixer, whip together butter, sugar, eggs.
• 4. Add baking powder, salt, almond extract.
• 5. Mix in flour until dough is fully mixed. Chill dough in refrigerator for at least 1 hour for easier handling.
• 6. Roll a Tablespoon of dough into a ball, place on baking sheet, press gently into a flat-ish disk. (See Video)
• 7. Bake 8-10 minutes. Place onto cooling sheet. Allow them to fully cool before glazing.
• 8. Prepare glaze in a small bowl, whisk together powdered sugar, milk, almond extract. If, glaze is still slightly thick, slowly, add 1 Tablespoon at a time until it reaches desired consistency.

Author: Linnie

Recipe Video:

Baking Powder OR Baking Soda... We accidentally typed baking soda on our recipe video.. Follow the recipe ingredients, it's baking powder that you want to use.

Nutrition Information:

Serving size: 1 cookie
Calories: 150
Other nutrition information: Total Fat: 10g , Saturated Fat: 6g , Trans Fat: 0g , Cholesterol: 40mg , Sodium: 5mg , Total Carb: 12g , Dietary Fiber: 1g , Total Sugars: 5g , Protein: 2g

Recipe, images, and text © Veggie Balance

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(27 votes, average: 4.00 out of 5)

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