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Baking Gluten Free Greek Almond Cookies
5 from 2 votes

Gluten Free Greek Almond Cookies

Gluten free Greek almond cookies are similar to traditional shortbread with an almondy-crunch.

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 27 minutes
Servings 22 cookies


  • 1 cup butter
  • cups confectioner’s sugar plus more for rolling
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • ½ cup sorghum flour
  • ½ cup potato starch
  • 1⅓  cups finely ground almond flour
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder
  • pinch sea salt
  • ¼ cup almonds coarsely chopped


  1. Beat butter and confectioner’s sugar in a large bowl or stand mixer until light and fluffy. Add the vanilla and egg yolk, and beat one more minute.

  2. Mix in both rice flours, sorghum flour, potato starch, almond flour, xanthan gum, baking powder and sea salt until combined. Wrap and refrigerate dough for at least one hour.

  3. Remove dough from refrigerator and preheat oven to 350°F. Roll into balls (approximately 1 ¼") and then roll in confectioner's sugar, dusting off the excess. Place a small amount of almonds on top and press down lightly.

  4. Bake for 12-15 minutes, or until the cookies begin to turn golden on the bottom and slightly around the edges. Cool on baking sheet for about 2 minutes and transfer to a cooling rack.

Recipe Notes

Can I substitute ingredients? I have used tapioca flour in place of potato starch with good success. Use whatever you find or have on hand. You can also use all brown or white rice flour but it will change the texture of the cookie. Half and half is a good balance.