Gluten-free Almond Cookies
Ingredients:
16 whole blanched almonds
1 cup almond meal (NOTE 2) (NOTE 3)
3/4 cup sweet rice flour (I used Mochiko, Blue Star Brand)
1/2 cup arrowroot flour (also called arrowroot powder)
1/3 cup brown rice flour (nice to use whole grain)
1/2 cup maple syrup
6 Tablespoons vegan margarine or coconut oil
1 Tablespoon white sugar
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees.
Warm the margarine to soften it - but not to the point of being liquid.
Mix all dry ingredients except for the whole almonds.
Add margarine or coconut oil and work it into the dough.
Add the maple syrup, the almond and vanilla extracts and mix.
Make into approximately 1.5 inch diameter balls. Each of those becomes a cookie, and you should have about a baker's dozen.
Press each cookie between your palms, to flatten somewhat before placing it on the baking sheet.
Press one whole blanched almond into the center of the top of each cookie.
Bake at exactly 350 degrees (at sea level) for 10 to 12 minutes.
Turn sheet once half way through if your oven requires it.
Take out, let cool, remove & either eat or set on paper towel to cool more & eat later.
Serving Information:
Yields 12 to 20 cookies.
Notes:
NOTE 1: To make a similar recipe for a cookie press, click here.
NOTE 2: If you cannot buy almond meal, buy blanched slivered almonds and pulverize them in a blender (no more than 1/4 cup at a time).
NOTE 3: Trader Joe's carried almond meal, although it isn't blanched (meaning, it contains the brown outer skin of the almond nut). It is a great shortcut although I like the taste better when the almond meal is from blanched almonds.
NOTE 4: These cookies are suitable for cookie-cutter cookies - instead of rolling the dough into balls, flatten the dough between sheets of cookie paper with a rolling pin, chill it in the refrigerator for 15 minutes and then use your favorite cookie cutters. Crescents are traditional for almond cookies.
If, instead of making hand-rolled cookies or cookie-cutter cookies, you'd rather make cookie-press cookies, you'll need to modify the recipe - see recipe here.
Ingredients:
16 whole blanched almonds
1 cup almond meal (NOTE 2) (NOTE 3)
3/4 cup sweet rice flour (I used Mochiko, Blue Star Brand)
1/2 cup arrowroot flour (also called arrowroot powder)
1/3 cup brown rice flour (nice to use whole grain)
1/2 cup maple syrup
6 Tablespoons vegan margarine or coconut oil
1 Tablespoon white sugar
2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees.
Warm the margarine to soften it - but not to the point of being liquid.
Mix all dry ingredients except for the whole almonds.
Add margarine or coconut oil and work it into the dough.
Add the maple syrup, the almond and vanilla extracts and mix.
Make into approximately 1.5 inch diameter balls. Each of those becomes a cookie, and you should have about a baker's dozen.
Press each cookie between your palms, to flatten somewhat before placing it on the baking sheet.
Press one whole blanched almond into the center of the top of each cookie.
Bake at exactly 350 degrees (at sea level) for 10 to 12 minutes.
Turn sheet once half way through if your oven requires it.
Take out, let cool, remove & either eat or set on paper towel to cool more & eat later.
Serving Information:
Yields 12 to 20 cookies.
Notes:
NOTE 1: To make a similar recipe for a cookie press, click here.
NOTE 2: If you cannot buy almond meal, buy blanched slivered almonds and pulverize them in a blender (no more than 1/4 cup at a time).
NOTE 3: Trader Joe's carried almond meal, although it isn't blanched (meaning, it contains the brown outer skin of the almond nut). It is a great shortcut although I like the taste better when the almond meal is from blanched almonds.
NOTE 4: These cookies are suitable for cookie-cutter cookies - instead of rolling the dough into balls, flatten the dough between sheets of cookie paper with a rolling pin, chill it in the refrigerator for 15 minutes and then use your favorite cookie cutters. Crescents are traditional for almond cookies.
If, instead of making hand-rolled cookies or cookie-cutter cookies, you'd rather make cookie-press cookies, you'll need to modify the recipe - see recipe here.