Gluten-free chocolate-dipped cookies with almond powder

Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 cookies
What could be easier and more delicious than a cookie made with just 5 ingredients: almonds, baking powder, maple syrup, vanilla extract, and for the chocoholic: a coating of delicious dark chocolate. With no oil, butter, milk, and just a bit of sugar, they're impossibly good! Soft, tasty and gluten-free, these cookies won't last long once they come out of the oven!

How it's made



  1. Preheat the oven to 325°F.
  2. In a large bowl, mix the powdered almonds with the baking powder, then add the maple syrup and vanilla until a dough is formed. Mix the dough with your hands if necessary.
  3. Cover a baking sheet with parchment paper or a silicone mat. Place the dough on the sheet by the tablespoonful, leaving 3-4cm between each cookie. Lightly press each cookie down with the bottom of a glass (dampen the glass so the dough doesn't stick to it). You can also use a cookie press.
  4. Bake the cookies for 15 minutes, and transfer to a cooling rack. While the cookies are cooling, melt the chocolate in a bain marie or double boiler. Once the cookies have hardenered, dip half the cookie into the melted chocolate and set aside so the chocolate hardens. The cookies will keep for 4 to 5 days in the fridge.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.