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| Photo courtesy of Elise Bauer author of Simply Recipes. |
Using almond flour in gluten free baking is such a great alternative to wheat. It's so easy to use and you only have to keep one flour on hand for your baking. Plus, it's a low glycemic, high protein flour, so it's easier on your blood sugar. However Carol's recipe does contain a lot of sugar... so it's definitely not a health food! Make these cookies on special occasions and really enjoy them! For all the leftover almond flour you have, here are a few of my favorite almond flour recipes.
Have you made Carol's cookies? Send me a picture! Do you have a favorite family recipe you'd like to share on Gingerlemongirl! Email me and let me know the story behind your recipe and how you've made it gluten free! Carol, thank you for sharing your awesome recipe with me! I love using almond flour in gluten free baking.
Carol B.'s Gluten Free (Mostly Grain Free) Heath Bar Cookies
free of gluten, dairy, and soy (and mostly grain free)
printer-friendly version
Ingredients:
1/2 cup butter
1/4 cup organic 10x (confectioners) sugar
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
2 1/4 to 2 1/2 cups almond flour
1/2 tsp salt
3 frozen Heath Bars - smashed to smithereens
Directions:
Preheat oven to 350 degrees. Line a large baking/cookie sheet with parchment paper and set aside. In a large bowl cream the butter, all three varieties of sugar and mix with the vanilla and egg. Stir in the almond flour and salt. Fold in the broken Heath Bar bits. Drop the batter by tablespoons onto the parchment covered baking sheets. Bake for 12-15 minutes at 350 degrees until the cookies are golden brown. Let cool for 5 minutes before removing from parchment paper. Store in an airtight container on the counter.
Carol’s Notes:
Preheat oven to 350 degrees. Line a large baking/cookie sheet with parchment paper and set aside. In a large bowl cream the butter, all three varieties of sugar and mix with the vanilla and egg. Stir in the almond flour and salt. Fold in the broken Heath Bar bits. Drop the batter by tablespoons onto the parchment covered baking sheets. Bake for 12-15 minutes at 350 degrees until the cookies are golden brown. Let cool for 5 minutes before removing from parchment paper. Store in an airtight container on the counter.
Carol’s Notes:
- For those sensitive to tapioca starch or cornstarch, please be aware that most 10x confectioners sugar does contain one or the other of these starches -- also, the cookies will not be completely grain free if the sugar contains cornstarch.
- Sometimes Carol uses “vanilla sugar” instead of adding in vanilla -- which means she makes sugar that has been mixed with the scrapings of a vanilla bean -- this makes the sugar very flavorful and super “vanilla-y.”
