If you’re looking for a deliciously buttery tasting vegan or casein-free cookie that’s also gluten-free this just may be the recipe for you. This recipe uses real almond flour not almond flavoring, so it doesn’t have an artificial almond flavor — just a mild hint of natural almond flavor.
Almond flour is a wonderful gluten-free flour because of its high nutritional value and its nice, mildly sweet flavor. It also works well blended with other gluten-free flours. This gluten-free flour offers protein, fiber, and minerals like potassium, calcium and iron — all with very few carbohydrates.
There is a difference between almond meal and almond flour — almond flour is typically ground finer. But in this recipe either the flour or the meal will work. As you can see you can even make your own almond meal for these cookies if you have a food processor.
The only problem with these cookies is… that it’s hard to stop eating them. They are somewhat similar to a shortbread cookie with a very mild, buttery natural almond flavor. They are a great tea cookie… or anytime cookie.
- 3/4 cup toasted almond meal or raw almonds
- 1/2 cup + 1 tablespoon Earth Balance
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 3/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup cornstarch or arrowroot
- 4 teaspoons soy, almond, rice or coconut milk
Spread almond meal on small baking sheet and lightly toast at 300 degrees for a few minutes until it just starts to turn light brown. Remove from oven.
If using whole almonds spread them on baking sheet and toast them in the oven at 325 degrees until they just start to brown. Process them in food processor until finely ground. Be careful not to over process them as they can start to turn into almond butter. Make sure you have enough for 3/4 cup almond meal.
Cream butter, sugar and cinnamon in a bowl.
Add toasted almond flour along with the other flours and starches to bowl. Mix until blended (the mix will be a little crumbly).
Add milk of choice and mix.
Form the dough into a ball, place it back in the mixing bowl and put it in the refrigerator for about 15 minutes. The dough is easier to work with if it is slightly chilled. Once lightly chilled place ball of dough on waxed paper or on a smooth surface. Press dough down or roll it out until it is a little over 1/4 inch thick.
Use 2 inch round cookie cutter or cut into 2 inch shapes of your choice.
Bake at 350 degrees for 14-16 minutes.
I use Earth Balance, a non-dairy, non-hydrogenated margarine, but you can use your favorite butter or butter replacement product. Spectrum also makes a good dairy-free butter substitute.
These gluten-free almond cookies may not look like anything special, but both my husband and I think they have a wonderful, mild, buttery flavor. I hope you enjoy them as much as we do.