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Gluten-Free Almond Lace Cookies

Thin, lace-like cookies with a bold buttery, caramel flavor.
Servings 30 cookies
Author Sally's Baking Addiction


  • 1/2 cup unsalted butter
  • 2/3 cup packed light or dark brown sugar
  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 1 Tablespoon milk
  • 1 teaspoon pure vanilla extract

To Serve (optional):

  • Powdered sugar
  • Melted chocolate
  • Nutella
  • jam


  • Line 2-3 large baking sheets with parchment paper or silicone baking mats, and set aside.
  • Melt the butter in a medium saucepan on medium heat. Once melted, add the brown sugar, almond flour, salt, and milk. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3 minutes.
  • Remove from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Allow the cookie dough to sit and thicken for about 5-10 minutes. Meanwhile, preheat the oven to 350°F. The mixture will thicken as it cools down.
  • Drop scant teaspoonfuls of the mixture 3-inches apart onto the prepared baking sheets. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake.
  • Allow the cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.
  • Once cool, dust with powdered sugar, or spread either melted chocolate, Nutella, or jam onto the bottom of one cooled cookie and sandwich with another.