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+ servings

Gluten Free Mandelbrot

Sandi Gaertner
Crunchy gluten free mandelbrot cookies filled with chocolate chips and almonds.
5 from 7 votes
Prep Time 15 mins
Cook Time 30 mins
Additional Time 2 hrs
Total Time 2 hrs 45 mins
Course Gluten Free Dessert Recipes
Cuisine Jewish
Servings 36 cookies
Calories 145 kcal


  • 3 ¼ cups gluten free flour blend * see note
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup butter melted
  • 1 cup chocolate chips
  • ½ cup chopped almonds


  • In a bowl, add your dry ingredients and mix well.
  • Add your wet ingredients to a smaller bowl and mix.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Make several big dough logs and wrap in plastic wrap. Refrigerate for 2 hours.
  • Preheat your oven to 350º F.
  • Remove the dough logs from the refrigerator.
  • Line a cookie sheet with parchment paper.
  • Bake the dough logs for 10 minutes.
  • Remove from the oven and slice the logs into cookies.
  • Turn each cookie to its side and bake 8 minutes.
  • Remove from the oven and flip each cookie to bake the other side.
  • Take the mandelbrot out of the oven and cool on a cooling rack. The cookies should be crunchy.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 145kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 28mgSodium: 70mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 189IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword gluten free mandel bread, gluten free mandelbrot
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