Gluten Free Animal Cookies



  • 2 egg whites
  • 170g caster sugar
  • 250g almond meal
  • 1 tsp cinnamon
  • 1 pinch ground star anise (optional)


  1. Preheat oven to 150oC. Place 2 Baking Sheets on cold oven trays and set aside.
  2. Beat the egg whites in Speedy Chef until stiff peaks have formed. Gradually add sugar and continue whisking until combined. Set aside 50g of meringue mixture in Thatsa Bowl Junior.
  3. Transfer remaining mixture to a Thatsa Bowl Medium. Add remaining ingredients and fold to combine.
  4. Sprinkle extra almond meal onto the Pastry Sheet and place on the dough. Roll out dough using the Adjustable Rolling Pin filled with cold water and fitted with 6mm adjusters.
  5. Cut animals out using Animal Cookie Cutters and arrange onto the Baking Sheets. Using a basting brush, spread the meringue onto the animal shapes. Place in the oven to bake for 10-12 minutes.
  6. Remove from oven and allow to cool completely.

Tupper Tips:

  • For a simple gingerbread cookie, add to the mixture an extra 25g almond meal,  ½ - 1 tsp ground ginger, ½ tsp cinnamon, 1 pinch ground nutmeg or ground cloves and 1 tbs (20ml) molasses. Make recipe as above and decorate with an icing pen.
  • Use coconut sugar in replacement for caster sugar for a refined sugar-free option!