If You Can Count To 3 You Can Make These Almond Cookies

Wandering around on the internet at 3:00 am can be dangerous. For me, that means I’m looking at things that I shouldn’t… like recipes for cookies and coffee cakes and sugar-laden breads. Now what were you thinking? 

In my web surfing, I stumbled upon this author of many cookbooks, Dorie Greenspan. I love her first name, maybe because I liked the Dory character in “Finding Nemo” and “Finding Dory”. This Dorie is an accomplished baker and I’ve learned great baking tricks from her, like rolling out dough between two pieces of parchment paper.

This is a video of her talking about her new cookie book. She even has a chapter in this book on “cocktail cookies” that go with wine and cocktails. I restrained myself and did not order it…….yet.;) 

A gluten-free cookie recipe is hard to find and this one is so quick and easy to make. It takes longer to pre-heat the oven then it does to mix and spread the ingredients on cookie sheets. 

Just three ingredients. How much easier can it get?

The cookie on the bottom far right turned out the shape of a heart. I’m saving that one for Valentine’s Day. Yeah, like these will last 10 days. 

Serves 20

3-Ingredient Almond Cookies

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  • 6 tablespoons (75 grams) sugar
  • 1 large egg
  • 1 1/4 cups (125 grams) sliced almonds (blanched or unblanched)


  1. Position the racks to divide the oven into thirds and preheat it to 325° F.
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick.
  4. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands.
  5. Drop 2 teaspoons of batter per cookie onto the prepared sheets.
  6. Leave at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork. (I didn't need to flatten - they just did this naturally)
  7. Bake for about 20 minutes, rotating the pans midway through baking.
  8. When done, the cookies should be toasted-almond beige, and dry and crackled on top.
  9. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. (This is an important step because I tried to pry the cookies from the parchment when they came out of the oven and they were stuck to the paper. After letting them cool, they popped right off.)
  10. Carefully lift the free-form cookies with a wide spatula or hands.


Calories: 55 cal
Carbohydrates: 5 g
Fat: 3 g
Sodium: 4 g
Cholesterol: 9 g
Protein: 2 g
Fiber: 1 g
So it must be kismet that I found these three-ingredient cookies at 3:00 in the morning. Well at least I think it is!

Donna who lives in Boise, Idaho made these cookies with walnuts and tells me they were yummy! So good to know other nuts can be substituted for the almonds. Have fun with them.

Here are her cookies:

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