Wine in cookies? Yes — and lemon and almond too. Best of all, these lemon almond wine cookies are easy to make and delightfully flavorful while remaining dairy-free, gluten-free, egg-free, and soy-free.
For the holidays you can also transform them into thumbprint cookies.
Thumbprint versions are lovely topped or filled with dairy-free lemon curd.
The idea began with a craving for almond cookies with a touch of lemon. After seeing a wine cookie recipe shared by a friend, I wondered whether wine could be incorporated into a lemon almond cookie and still keep it free of dairy, gluten, eggs, and soy. I gave it a try — sometimes recipes surprise you, and this one did.
I’m happy to report these cookies were a big success, even with a picky taste tester who has no food restrictions.
Instead of butter (or vegan butter) I used grapeseed oil to keep the grape theme consistent with the wine. To make them gluten-free I used equal parts gluten-free flour blend and almond flour/meal. Gluten-free baking can be tricky, so I was thrilled with how well these cookies came together. Since first creating the recipe I’ve made them many times for different occasions — and people are always surprised they contain no dairy, gluten, eggs, or soy.
These lemon almond wine cookies are very simple to prepare. Combine all the ingredients in a bowl and mix by hand or with an electric mixer. Drop spoonfuls of dough onto a parchment-lined baking sheet, gently flatten each ball, and bake for about 12 minutes.
Let the cookies cool slightly and enjoy. They’re perfect with coffee, tea, a cappuccino, or even a glass of white wine.
Lemon Almond Wine Cookies
Kelly Kirkendoll
Pin Recipe
10
12
22
3 dozen
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
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Preheat your oven to 350 degrees F.
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Zest a lemon.
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Juice half of a lemon.
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Mix all ingredients in a bowl until well combined, by hand or with an electric mixer.
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Drop balls of dough onto a parchment-lined baking sheet.
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Flatten each ball gently with three fingers; the dough flattens easily.
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To make thumbprint cookies, press an indentation into the center of each cookie and fill with jam or lemon curd before baking.
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Bake for 12 minutes.
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Allow cookies to cool, then serve and enjoy.
Notes
Tried this recipe?
Let us know how it was!