Lemon Almond Wine Cookies
Wine in your cookies!? Yes! And lemon and almond!? Yes! And the best part – other than the fact that these are easy AND delicious – is that these lemon almond wine cookies are dairy-free, gluten-free, egg-free and soy-free!
For the holidays, you can also turn them into thumbprint cookies!
Or top or fill thumbprint versions with dairy-free lemon curd.
Like many of my recipes, this one started with a craving … this time I was craving almond cookies … perhaps with some lemon. A friend had recently shared a link to a wine cookie recipe. Say what!? Wine cookies!? They looked interesting and delicious, but I wondered … hmmm … could I make a lemon almond cookie with some wine in the batter? And, could I pull off a lemon almond wine cookie that is dairy-free, gluten-free and egg-free? I had to try, of course. It would either be a great success … or a major recipe fail (I’ve had plenty of those!).
I’m happy to report that they were a big SUCCESS!
My picky taste tester, who has NO food allergy or intolerance issues, even LOVED them!
Instead of butter or even a vegan butter, I decided to use grapeseed oil, since I also used wine (I wanted to keep the grape theme going). Also, even though I don’t have a gluten-intolerance, many of my followers and friends do, so I wanted to make these gluten-free too. I used equal amounts gluten-free flour blend and almond flour/meal. Gluten-free baking can be tricky, so I was really really happy with how these turned out! And since first developing the recipe, I have made them multiple times, for multiple occasions. No one can believe they don’t have any dairy, gluten, eggs or soy!
These lemon almond wine cookies are REALLY easy to make. Just put all of the ingredients in a bowl, and mix by hand or with an electric hand mixer.
Then drop them onto a cookie sheet (I like to use parchment paper), flatten them a little and bake for 12 minutes.
Let them cool and enjoy! They’re perfect with a cup of coffee, cappuccino, tea or even a nice glass of white wine.
Lemon Almond Wine Cookies
Ingredients
- 1/2 cup white wine (I used a pinot grigio)
- 3/4 cup sugar
- 1/3 cup grapeseed oil
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp almond extract
- 1 1/2 cups gluten-free flour (I used Bob's Red Mill Paleo baking flour)
- 1 1/2 cups almond flour/meal
Instructions
- Preheat your oven to 350 degrees F
- Zest a lemon
- Juice half of a lemon
- Mix all of the ingredients in a bowl; mix well by hand or with an electric mixer
- Drop balls of the dough on a cookie sheet covered in parchment paper
- Flatten the balls with 3 fingers (they flatten easily).
- To turn these into thumbprint cookies, indent the middle with your thumb and fill with your favorite jam (I used my plum jam) and then bake.
- Put in the oven; bake for 12 minutes
- Let cool and enjoy!
Wine in cookies? That’s just brilliant!! Plus, I love lemon anything so these are right up my alley! And they sound pretty healthy too so I wouldn’t mind eating a whole bunch 😉 Hope you’re having a lovely weekend!
Thank you!! I love anything lemon … but with wine too!? Even better! They are crispy on the outside and soft in the middle. I like dunking them in my coffee. 🙂 If you make them, I’d love to get your feedback!
My gluten and dairy free neighbor makes homemade wine. I’m going to have to try and make these for her!
Awesome! I need to get a neighbor like that (and like you)!
Can I make these with non gluten free ingredients? I have been searching for a recipe that I can use my jam I made and use the leftover wine, but have had no luck besides this recipe. I don’t have any of the gluten free flours or anything like that. Just wondering if I can still make these? Thank you in advance!
Hi Shannon – thank you for writing! Great question! I haven’t tried that, although another reader/follower told me she substituted the gluten-free flour for regular flour with good results. I would still use the almond flour — this cookie relies on the almond flour not just because it’s gluten-free, but because of its flavor. Although if you’re like me … you could try substituted all the flours for regular and see what happens. I honestly have no idea. If I were to try that, I’d probably add some almond extract for flavor. Please let me know what you do and how it turns out! Thank you – Kelly