Name: Macau Almond Cookies (Gluten-Free & Sugar-Free)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 33
Cuisine: Macau
Ingredients: 500g homemade yellow mung bean flour (I used ready store bought green bean flour); 150g ground Chinese sweet almond (apricot kernel) or ground almond; 100g Chinese sweet almond without skin (apricot kernel), toasted and coarsely chopped; 150g pitted dates; 3/4 tsp salt; 180g + or - any vegetable oil or melted butter (I used cold press coconut oil); 60g + or - water; Chinese cookie mould (6cm diameter, 1cm depth); Baking tray (I used non stick baking tray)

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

I baked these Macau Almond Cookies (Gluten-Free & Sugar-Free) as a treat for myself. Lately, I've been following a gluten-free diet for health reasons and have also been trying to reduce my sugar intake. These cookies let me indulge without any guilt!

The flavor is slightly different from the traditional Macau Almond Cookies recipe I shared earlier. You'll notice a hint of coconut aroma and bits of dates in this version. If you prefer the classic taste of authentic Macau Almond Cookies, feel free to stick to the original "Macau Almond Cookies" recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Macau Almond Cookies Recipe (Gluten-Free & Sugar-Free) - Healthy Homemade Treats!

Yields: 33 Cookies

INGREDIENTS:

500g homemade yellow mung bean flour (I used ready store bought green bean flour)

150g ground Chinese sweet almond (apricot kernel) or ground almond

100g Chinese sweet almond without skin (apricot kernel), toasted and coarsely chopped

150g pitted dates

3/4 tsp salt

180g + or - any vegetable oil or melted butter (I used cold press coconut oil)

60g + or - water

Utensil:

Chinese cookie mould (6cm diameter, 1cm depth)

Baking tray (I used non stick baking tray)

METHOD:

Preparation:

Prepare the baking pans and preheat the oven to 165°C (top and bottom heat).
Toast the skinless Chinese sweet almonds in a pan until fragrant, then coarsely chop them. Alternatively, place the toasted almonds in a plastic bag and crush them using a rolling pin.
Use a food processor to blend dates into mung bean (or green bean) flour until the dates are finely chopped or reduced to small pieces.

Mixing the Cookie Dough:

In a large mixing bowl, combine the mung bean flour mixture, ground almonds, chopped Chinese sweet almonds, and salt. Mix thoroughly.
Gradually add vegetable oil and water, a little at a time. Using your fingertips, rub the mixture together until it resembles breadcrumbs and can be pressed into a dough.

Shaping the Cookies:

Lightly dust a cookie mold with plain flour.
Fill the mold with the mixture, pressing it down gently with your hand.
Scrape off excess mixture with a scraper or knife, then press again to ensure the dough is compact.
Tap the mold to release the shaped cookies onto a tabletop, then transfer them to a baking tray.

Baking:

Bake in the preheated oven for approximately 20 minutes.
Allow the cookies to cool completely on a wire rack before storing them in an airtight container.

Notes:

If ground Chinese sweet almond powder is unavailable, lightly toast 150g of whole Chinese sweet almonds and blend them in a powerful food processor until finely ground. If Chinese sweet almonds are not accessible, you can substitute them with American almonds.
The suggested temperature and baking time are provided as a guideline. Adjust them as needed to suit your oven, as some ovens may run hotter than others.
These cookies are a darker green due to the use of green bean flour in the recipe.
The color and taste will be even better with yellow mung bean flour.