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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.
Author: Sally Fallon via Kelly the Kitchen Kop



  • 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.