Gluten free cookies have always had a bad rap at our house but Forgotten Cookies are the exception! We love these delightful, crunchy almond meringue inspired cookies! They are simple to make and don’t require any special ingredients!
Forgotten Cookies were popular about three generations ago and it seems these days that everybody has forgotten about them! Now, with so many dietary restrictions and the need for excellent gluten free cookies these tasty treats are ready to shine again!
They really are a comical cookie. You whip up some egg whites, add a few items, drop the batter unto a cookie sheet and toss them in a preheated oven (after turning it off). I know it sounds kooky but you don’t actually bake them at all. Just whip, drop, and let them set up in the warm oven.
I always thought these were a fun cookie to make on Christmas Eve and leave in the oven overnight. When you get up in the morning the kiddos have the fun of finding their cookies are ready to take out of the oven!
Also, while the cookies do still have sugar, they don’t have butter or oil so they have a much lower calorie count which is nice amid all the holiday indulgence. They are one of my main go to cookies for people with dietary restrictions.
Tools In This Post: I use a Cuisinart Food Processor like this one to chop the nuts for these cookies. This food processor gets used once a day or more in my kitchen and as such is well worth the counter space. If you do a moderate amount of cooking or more I highly recommend picking one of these up. (Tip – I have seen them at Costco!)
My one other beloved recipe for Gluten Free Cookies is also one of my most popular blog posts. These 4 Ingredient Gluten Free Peanut Butter Cookies are completely amazing, simple, and worth a try!
Forgotten Cookies: (Dairy & Gluten Free Cookies)
- 2 egg whites
- 2/3 cup sugar
- 1/8 tsp. salt
- 1 tsp. almond extract
- 2 cups sliced almonds
- Preheat oven to 350. Spray a cookie sheet with nonstick cooking spray. Make sure that the sheet is well coated.
- Pulse the sliced almonds in the bowl of a food processor to chop them to small pieces. Don’t puree them into powder; just pulse several times until they are chopped small.
- In the bowl of a stand mixer beat egg whites on high until stiff peaks form.
- While mixer is running on high slowly pour in sugar, salt and then almond extract.
- Turn the mixer off and fold in the almonds with a rubber spatula.
- Drop the batter unto the cookie sheet by teaspoons. I like to drop a teaspoon of dough and then on top of that drop another half or so. This makes nice domed cookies.
- TURN THE OVEN OFF!!!
- Place the sheet of cookies in the hot oven and leave them at least two hours and up to overnight.
- Carefully remove the cookies from the sheet and store in a single layer in an airtight container. Please note that the cookies are fragile and should be handled gently.
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