Gluten-Free Almond Cookies made with Arrowroot Flour
NOTE: The recipe below is for a single batch, but I could fit a double batch in my 10-cup food processor – it just took a couple times of stopping to push the dough down a bit. A single batch makes about 2 dozen, and I could fit that amount on each stainless steel cookie sheet, because they don’t spread out too much as they bake.
Ingredients
- 1 1/2 cup crispy almonds Recently I didn't have crispy almonds on hand, but only had crispy peanuts, and it was so good!
- 1/2 cup softened butter or coconut oil – I used half of each Read about all the benefits of getting more coconut oil into our diets and where to buy coconut oil.
- 1 cup Arrowroot Flour
- 1/2 cup palm or coconut sugar
- 1/2 teaspoon sea salt
- Grated rind of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Organic jam to press into the middle or whole crispy almonds – 1 for each
Instructions
- Place almonds in food processor and process to a fine meal. Add remaining ingredients, except the jam or extra almonds, and process until well blended. (At this point I added a little water because my dough seemed too dry.) Form dough into walnut-sized balls and place on buttered cookie sheets.
There are more variations listed in the Nourishing Traditions cookbook, but here are a few:
- Press an almond into each. Bake at 300* for a total of about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork and finish baking. Let cool completely before moving to an airtight container. Store in refrigerator.
- Bake for 5 minutes at 300*, make an indentation in the cookie (I used my thumb), and fill with a little bit of jam. Bake another 10-15 minutes or until golden brown. I think raspberry tastes best, but Kent likes strawberry.
- Our 10 year old suggested a chocolate kiss in the middle instead of jam, and this would also be good as a Christmas cookie.