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Suz’s GF Almond Cookies
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Gluten free doesn’t mean you can’t have treats! In fact, when it comes to baking, gluten free flours can produce superior results compared to regular flour. Here’s a versatile almond cookie recipe that can be adapted for many purposes. You can stir in additional ingredients like chocolate chips or raisins, create thimble cookies with berry preserves or use it as a base for your favorite dessert squares recipe. If you want a sweeter cookie, you can increase the sugar to 1/2 cup.
Ingredients
1 C almond flour
1/2 C GF flour mix (such as Bob’s Red Mill 1:1 gluten free flour)
1/3 C sugar
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 C melted butter, cooled (or veg oil substitute)
1 egg (or egg replacement)
1 T cold water
Instructions
Mix dry ingredients together well in mixing bowl.
Combine egg, water and melted butter (cooled to room temperature).
Stir wet ingredients into flour mixture in bowl until well combined
Chill 10-15 minutes.
Preheat over to 350F. Line cookie sheet with foil or parchment paper.
Place a tablespoon sized ball of dough about 2 in apart on cookie sheet.
Bake 10-15 min. When done, cookies will be cracking on top but not brown.
For thimble cookies: After baking 10 minutes, remove from oven and make a small indentation in the center of each cookie. Fill with raspberry or apricot jam. Return the cookie sheet to the over to bake for another 5 minutes.
Remove cookie sheet and let the cookies cool and set before removing.