Gluten-Free Almond Thins
Crispy, golden, and irresistibly light, these **Gluten-Free Almond Thins** are the ultimate guilt-free indulgence for anyone seeking a naturally gluten-free snack or dessert. Made with the wholesome goodness of almond flour and gently sweetened with granulated sugar, these delicate cookies are enhanced with the rich flavor of vanilla and a satisfying crunch from sliced almonds. Ready in just under 30 minutes, this recipe is a breeze to prepare and perfect for serving at tea time, as an on-the-go treat, or paired with coffee. With their melt-in-your-mouth texture and subtle nutty sweetness, these almond thins are sure to become a household favorite, whether you’re avoiding gluten or simply craving a light and flavorful cookie.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Granulated sugar
- 4 tablespoons Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the almond flour, granulated sugar, and salt until well combined.
In a separate bowl, beat the egg using a fork or whisk. Add the melted butter and vanilla extract to the beaten egg and mix until fully blended.
Pour the wet ingredients into the dry ingredients. Use a spatula to stir the mixture until it forms a dough.
Fold in the sliced almonds, distributing them evenly throughout the dough.
Using a teaspoon, scoop small mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
With the back of a spoon or your fingers, gently flatten each mound into a thin disk.
Bake in the preheated oven for 10-12 minutes or until the edges of the almond thins are golden brown.
Remove from the oven and let the almond thins cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve once completely cooled or store in an airtight container for up to a week.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 106.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
