Stamped Almond Cookies (Vegan, Gluten-Free)

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These Stamped Almond Cookies are perfect for the holidays, they are vegan and gluten-free, melt-in-the-mouth!

Stamped Almond Cookies (Vegan, Gluten-Free)

These Stamped Almond Cookies, are great to give to your family, friends, co-workers or neighbors as homemade gifts for Christmas as they are so easy to make and delicious. You can serve them along with my Apple Pie Crumb Topping during the holidays. It will be equally loved by young folks and grown folks.

Stamped Almond Cookies (Vegan, Gluten-Free)

They are the perfect crunch, and they are beautifully stamped with these Cookie Stamps

The Cookie Stamps were easy to use and much fun, my son Daevyd helped me. The set I purchased included, 6 silicone stamps, a wooden stamping handle, and a cookie cutter. Stamps are made from 100% BPA free, food grade silicone.

The designs are Christmas Bell, Christmas Stocking, Snowman, Gingerbread man, Eat Me and Home Made.

Stamped Almond Cookies (Vegan, Gluten-Free)

To make the cookies, I used my favorite store bought gluten-free blend, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and Bob’s Red Mill Almond Flour.

I also used Earth Balance butter spread to get the perfect buttery taste. I combined the dry ingredients in a bowl, added the butter, almond, and vanilla flavors and mixed together to form a dough. Next, I rolled the dough out, cut and stamped the dough out and transferred to a baking sheet. Next, I chilled the cookies in the refrigerator. Once chilled, I baked them in a preheated oven until done.



Categories: ,



Per serving

Energy: 74 kcal / 309 kJ
Fat: 7 g
Carbs: 3 g

Cooking Time

Preparation: 20 min
Cooking: 15 min
Ready in: 35 min
For: 15 Cookies



  1. Preheat oven 375 degrees. Prepare a baking sheet with parchment paper. Combine gluten-free flour, almond flour, sugar, baking powder and salt in a large bowl. Cut in butter, add maple syrup, almond extract, and vanilla. Mix to form a dough.
  2. Roll dough between 2 pieces of parchment paper about 1/4 inch thickness. Using the round cookie cutter, cut cookies out. Dip your cookie stamps into extra gluten-free flour, brush off excess. Press cookie stamps into the dough. Transfer cookies to the baking sheet, repeat the process and reroll scraps until all dough is used up.
  3. Chill until dough for approximately 30 minutes in the refrigerator. Bake for 15 minutes or until golden. Allow cookies to cool for 2 minutes on baking sheet.Transfer to wire rack to cool completely.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Vittoria
    June 26, 2020

    Excellent recipe! Thank you so much for sharing this! My entire family loved them (hubby, plus 2 and 5 year old). The flavour is awesome- I highly recommend not omitting the almond essence! The dough came together beautifully, rolled out easily, and the kids had no issues stamping the cookies. We tried two techniques, one where we cut out the circles first, then stamped them, and also where we rolled into balls and then just squished down the ball with the stamp. Both worked well, but I would do the ball technique only next time – super easy and worked just as well. I also experimented with freezing them after baking them. It’s summer here, and I’d just pull out the frozen cookie after lunch and give it to the kids. It takes only a minute or two to really defrost, but the kids actually love them cold too lol! This recipe is certainly a keeper! Thank you!

  2. TonyaA6
    December 23, 2017

    These look delicious. I can’t wait to make them! ?
    Merry Christmas/Happy Holidays

    • Michelle Blackwood
      December 23, 2017

      Merry Christmas Tonya, hope you try them!

  3. Elizabeth O
    December 18, 2017

    They look divine and I can almost taste them. I love the idea of stamping the cookies too. Delish!

    • Michelle Blackwood
      December 18, 2017

      Thank you Elizabeth, hope you enjoy!

  4. Raina
    December 17, 2017

    These look so pretty, and delicious too! Thanks for sharing!

    • Michelle Blackwood
      December 17, 2017

      You are welcome Reina, hope you try them!

  5. Wendy
    December 15, 2017

    These look delicious! Always on the look-out for delicious gluten-free cookies. Love the stamps as well!

  6. Eduardo Shey
    December 15, 2017

    Wow, this recipe is amazing, ate the entire batch!