Serve these delicious gluten-free treats to your kids and their friends, and they’re sure to start a fan club for you in appreciation!

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  • Preparation Time

    15 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating


  • Serves



  1. 2 cups / 240 gm almonds
  2. 1 Tbsp. / 3 gm espresso powder
  3. 1 tsp. / 2 gm monk fruit sweetener or ½ / 2 gm Stevia powder
  4. ½ tsp. / 3 gm sea salt
  5. 4 large omega-3 or pastured/grass-fed egg whites
  6. 1½ tsp. / 7½ ml vanilla extract
  7. ½ tsp. / 1¼ gm ground cinnamon


  1. Preheat your oven to 325°F / 160°C. Line baking trays with wax paper.
  2. Process the almonds, coffee, salt, and Stevia in a food processor to obtain a fine consistency.
  3. Transfer the processed mixture to a mixing bowl. In a separate bowl, beat the egg whites until stiff with your electric mixer. Fold the almond mixture into the egg whites.
  4. Add the cinnamon and vanilla, and stir just until blended. Spoon mounds of the batter onto the cookie sheets.
  5. Bake for 25 minutes until golden brown. Transfer the baked cookies onto wire racks to cool.

Serving Size: ֲ1 cookie

Exchanges per Serving: 0 Carb, 1 Protein, 1 Fat

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Comments 17

  1. I made these and they were not good. They were not liquid enough so that when I cooked them they did not flatten and tasted terrible. I would like to make them again maybe with less almond flour and another egg and no coffee.

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