Thursday, June 6, 2013

Easy Gluten-Free Almond Flour Cookies


I really need to keep my "good" camera around my neck at all times.. because when I don't you are forced to suffer through my terrible phone camera pictures...

But you know what's funny? I really like the imperfection of the phone camera pictures. I love the grainy quality. It's like adding some cool instagram filter, minus instagram.

At any rate, here are some cookies for you. And this imperfect, grainy picture... it's comfortably fitting for these tasty treats. They aren't amazing bakery cookies. They are easy, simple 4-ingredient cookies for a sweet tooth fix. They are low glycemic, so they won't spike your blood sugar and then send you sinking down, down, down on a Tuesday afternoon.

They are easy, kid-friendly, snack-size little gems of almond flour and coconut palm sugar... and will make you smile.

Who needs perfection? Have a cookie instead!

Easy Gluten-Free Almond Flour Cookies
free of gluten, dairy, soy, grains, and easily egg-free
printer-friendly recipe

Ingredients
2 cups blanched almond flour
1/2 cup - 3/4 cup coconut palm sugar (or: honey, sugar, maple syrup, date sugar...)
1 egg (or egg replacer, 1/4 cup applesauce would work just fine)
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. In a large bowl whisk together the almond flour and coconut palm sugar. Make a well in the center of the dry ingredients and add the egg (or egg replacer) and the pure vanilla extract. Stir the wet ingredients into the dry ingredients until you have a very stiff and sturdy dough. It should be stiff enough to stir into a ball. If it's too crumbly (and it could be, depending on the humidity levels where you live), add water a teaspoon at a time, until the dough will stir into a stiff ball. Scoop the dough out with a cookie scoop and place 1" apart onto the cookie sheet. I usually get about 12 medium-size cookies. Shape them with your fingers into circular cookies and flatten them slightly with your palm. Bake for 12-15 minutes until cookies are a bit puffy and are golden brown around the edges. Allow cookies to cool for 10-15 minutes before eating... if you can wait that long!




Pin It!

4 comments:

  1. Yum! I'm in the midst of packing my son up for his last youth retreat week and was looking for another healthy, sweet treat for the cooler. He will love these.

    ReplyDelete
  2. Nom! These look easy and delish! Will have to try them with maple (my new obsession)

    ReplyDelete
  3. I do not think that the picture is imperfect and grainy one. It is because I think that the cookies look great in the picture. It is nice that anyone would enjoy this sweet treat without worrying gluten sensitivity, food allergies or sugar rush. Kids would definitely love this snack-size little gems of almond flour and coconut palm sugar.

    ReplyDelete
  4. My 8 year old son and I went gluten free about 3 months ago. We both feel great and he is no longer having daily stomach pain. It has been hard for him at school, birthday parties and eating out though, because he often cannot eat what everyone else is having. I welcome any recipes, packaged mixes etc.!!!

    <3
    Kate
    Katestrolle@gmail.com

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

LinkWithin

LinkWithin Related Stories Widget for Blogs