Easy Almond Cookies for the Gluten-Free and Dairy-Free
Not to name names, but some people out there can't eat gluten or dairy at the moment, and they run a lot of miles every week, and now their pants are falling down.
If you want to fatten those people up, you can make these cookies I just invented (heavily inspired by an earlier peanut butter iteration). They are gluten-free and dairy-free, and they look and taste normal!
Here's how:
*Easy Gluten-Free Almond Cookies*
Preheat the oven to 325, and line a cookie sheet with parchment paper.
With a sturdy spoon, or in a Kitchenaid mixer, mix
1 c. almond butter
1 egg
1 c. sugar
1/4 c. ground almonds
1 t. vanilla
and, if you like, about 1/4 c. slivered almonds*.
1 c. almond butter
1 egg
1 c. sugar
1/4 c. ground almonds
1 t. vanilla
and, if you like, about 1/4 c. slivered almonds*.
Form the dough into balls using about a soup spoon of dough at a time, and flatten them gently on the cookie sheet, leaving enough room for them to spread just a little.
Bake for about 12-14 minutes: you can go for softer or crispier.
.
*These are optional but they will give your unbaked cookies a charming resemblance to the "porcupine" meatballs that perhaps your grandmother made you, with rice and tomato sauce.
2 comments:
Not to mention names Anna, but if the running shrinking person who isn't having gluten or dairy would happen to be a great ice-cream lover, coconut or almond milk is an excellent substitute for dairy in your regular ice-cream recipes.
Half of us are now gluten, dairy AND sugar free, as of last week. I might play around with this recipe using stevia, I tried some similar biscuits with honey last week, but we have to watch honey intake, too. Maybe I should take up running too, very little shrinking around my waist yet ... Perhaps I'm overdoing it on the nuts ;-)
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