Almond Meltaway Cookies recipe made so easy and gluten-free, dairy-free, egg-free & vegan. They are fluffy, buttery, and totally melt in your mouth. No one will ever guess these cookies are allergy-free.
(Gluten-Free, Dairy-Free, Vegan, Lower-Sugar)
Cookies that are ‘buttery’ and just melt in your mouth will always be my Achilles heel. These almond meltaway cookies are just that, my Achilles heel.
They were always a huge favorite of mine and it took me WAY too long to finally make them into a gluten-free version that I can eat.
Oh boy! First it was the peppermint patties, and now it’s almond meltaway cookies. Having these around the house is not a good way to start the New Year (when I normally start to detox from the holidays).
Seriously, I don’t care right now. I’m eating them.
Really, you have GOT to try these. Not only are these cookies gluten-free, but they are also dairy-free, egg-free, and of course meaning vegan. // Holy crap, batman.
My next statement is a bold one, but I MEAN IT:
No one will know these are free from allergies!
TIPS ON Getting this Cookie Recipe Right
There have been some reports from readers on varying results and we have dug into this feedback and this is what we’ve come back with. We’ve made this recipe NUMEROUS times.. its one of my favorites. So if results did not turn out like the pictures heres where things could of gone wrong.
- Gluten-Free Flour – We link to the flour we use for this recipe down in the recipe card. It is our favorite and this recipe has been only tested with this flour. Not using this flour I cannot guarantee the results will turn out the same. We’ve had people say they’ve had to add an additional 1 cup of flour and results work out alright this way. We try to not make it overly flour-ish though.
What we can’t figure out is readers having the varying results or extremely dry dough to pancakes after baking. It is 1 1/2 cups of flour needed and is what we use to make these cookies. So the only thing we can think of is it is the gluten-free flour blend you could be using OR softened butter tip we mention below.. Our Chocolate Chip Cookies post actually has a fabulous guide in how to correctly measure your gluten-free flour.
- Dairy-Free Butter Alternative – If you are using a dairy-free butter alternative the only way this has been tested is with EarthBalance stick ‘butter’. All other substitutes have not been tested so can’t guarantee the results either if not using that one.
- Egg-Free Alternative – We’ve tested this recipe using Bob Reds Mills Egg replace ( link to product below in recipe card)
- Chill Out – be sure to chill the dough for easier handling BUT also helps prevent the cookies from turning into pancakes.
Make them for everyone and they will have no clue. They taste just like traditional buttery, moist and fluffy cookies. // It’s like magic, my friends.
Quick Softening Butter Tip
Need to quickly soften your butter? Heat a drinking glass in the microwave for 1-2 minutes with a little bit of water. Pour water out and place the glass directly over the butter. The heat from the glass will soften it up!
I am horrible when it comes to preparing ahead of time for baking. // Last minute baking? ALL THE TIME.
This little trick will help out, especially if you live in the winter tundra and it doesn’t work to simply leave a stick of butter on the counter to soften.
Making these Almond Meltaways Vegan
You can use eggs in this recipe if you are not following a vegan diet or do not have an egg-allergy. Recipe has been tested both ways.
There is one last thing that that makes these meltaway cookies my absolute favorite. Can you guess what it is?
Well, it’s right in the title: ALMOND flavor.
So we have buttery and fluffy cookies WITH almond extract. Kryptonite, my friends. Kryptonite.
Not sure why, but I am obsessed with anything almond. It may be because of childhood memories, when my mother put almond extract in our buttercream frosting (family secret).
Especially BEAR CLAWS! Oh man, that almond paste. I haven’t had one in forever. If someone could send me a gluten-free bear claw, we will be BFF’s forever.
First step, make these almond meltaway cookies. Then maybe I will work on a gluten-free bear claw recipe next.
Buttery Fluffy Almond Cookies, you have my heart.
Buttery cookies are indeed a winner! Thanks for sharing this recipe, the cookies sound amazing!
Diana Zagurskaya says
In the short video, it shows you putting in Baking Soda. However, in the recipe it says Baking Powder. Which is it???
It’s Baking Powder. 🙂
Oh my goodness! What a disaster! I followed the directions perfectly, using baking powder, not baking soda as the video shows. ( I used a popular brand of gluten free baking flour, too. And my oven works just fine.) The first pan looked like a mass of flatter than pancakes mess! I tried to salvage them by using a no stick turner to cut them apart. I turned the oven down to 350 and made smaller mounds without flattening them. Same disappointing results! I didn’t want to waste them so I am left with a buttery, almond crisp. Can’t even glaze these sad looking things! Don’t waste your time, ingredients, or oven! So disappointed!!!
Oh no! I am so sorry this has happened! I had another reader tell me they had the same result as you and so I actually made them right after following the recipe again. They turned out fine for me, I figured this other readers experience was a fluke!
We will be taking these back to the kitchen and figure out where it’s going wrong!
I really from the bottom of my heart apologize for the disappointing results! <3
Just curious. Was your baking powder recently purchased? Near the expiration date, I had the same result.
I noticed after the fact the video looks as if only one & half cups of flour added; recipe calls for 2 1/2. II used 2 1/2 and ‘dough’ was a flour mix more than anything. Added some Almond milk to get a dough-like constancy. Is the written recipe accurate? Thanks in advance.
*No standing mixer so had to use hand held.
Thank you for this insight! I’ve personally have tested this recipe out multiple times prior to posting. BUT that was with a stand mixer and I’m wondering if thats why some have had varying results. Now that we’ve moved though I’ve also only got a hand held mixer. I’ll double check this recipe and report back. 🙂
I have not yet made these, but I find that sometimes if my butter is too soft then it effects the consistency. I am about to make these and I’ll try to report back
Yes if the dough and butter are too soft they will bake into pancakes. Depending on where you live (like a warmer climate/warm home) it is not a bad idea to chill the dough for 15-20 minutes before baking.
What kind of gf flour are you using? I could not find the link in the recipe card.
I was also looking for the flour link.
This looks so good! I love that the ingredient list is so short and simple!
Thanks for sharing! Does it keep long?