Gluten-Free Butter Cookies with Almond Flour (Chocolate Dipped)
These simple gluten-free butter cookies made with almond flour are delicate, buttery and finished with a smooth chocolate dip. Made with just a few ingredients, they’re an easy gluten-free cookie perfect for afternoon tea, lunchboxes or simple baking.
Servings: 8 cookies
Calories: 223kcal
Ingredients
- 1 cup almond flour
- ½ cup powdered sugar / icing sugar
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 120 grams (4 oz) chocolate, melted
Instructions
- Preheat oven to 175°C / 350°F and line a baking tray with baking paper.
- In a mixing bowl, combine the almond flour and powdered sugar.
- Add the softened butter and vanilla extract and mix until a soft dough forms.
- Roll small portions of dough into balls and place on the prepared tray. Flatten gently with a fork or the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on the tray before dipping in chocolate.
- Melt the chocolate gently in the microwave or over a double boiler. Dip half of each cookie into the melted chocolate and place on baking paper to set.
Notes
- Almond flour cookies are delicate while warm but firm up as they cool.
- Finely ground almond flour produces the best texture.
- If the dough feels dry, gently press it together with your hands to form the dough.
- Place dipped cookies in the fridge for about 10 minutes to help the chocolate set faster.
Nutrition
Calories: 223kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 46mg | Fiber: 2g | Sugar: 16g | Vitamin A: 131IU | Calcium: 34mg | Iron: 1mg