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Gluten-Free Almond Pumpkin Seed Meringue Cookies

Name: Gluten-Free Almond Pumpkin Seed Meringue Cookies
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: International
Ingredients: 40 g egg white; pinch salt; 30 g coconut sugar (3 tablespoons); 16 g gluten-free flour (chickpea-corn-rice blend, 1 heaping tbsp); 1 tbsp vegetable oil; 25 g almonds (chopped); 25 g pumpkin seeds

Crisp, fragrant cookies with whipped egg white, coconut sugar and a chickpea-corn-rice flour blend, studded with almonds or pumpkin seeds.

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10 min prep / 45 min total

51 kcal

1.4g protein

12 servings

Easy

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Ingredients

Instructions

Whip 40g egg white with a pinch of salt and 30g coconut sugar.
Fold in 16g gluten-free flour and 1 tablespoon vegetable oil.
Divide in two: stir 25g chopped almonds into one half, 25g pumpkin seeds into the other.
Spoon small mounds onto a lined tray.
Bake at 145°C for 20-; cool fully before handling.