Taken from the Toronto Star. Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html
Flourless Almond Butter Cookies
Sucanat is a popular brand of whole, unrefined cane sugar.
1 cup (250 mL) crunchy almond butter
1 cup (250 mL) Sucanat or coconut sugar
1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten
1/2 tsp (2 mL) fine sea salt
Coarse sea salt, for sprinkling
In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.
Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.
Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.
Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
- 1 cup butter soften
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1 cup white rice flour
- 1/2 cup corn starch
- 1/2 cup tapioca starch (or another 1/2 cup cornstarch)
Whip or beat butter until smooth
Add icing sugar and vanilla. Beat until smooth
Sift together corn starch, tapioca starch, and rice flour. Slowly incorporate into mixture
Roll batter into 1 inch balls and place on a cookie sheet with 2 inch between them. (Dough will be soft but shouldn’t stick to your hands because of the butter.)
Flatten balls with a fork, clipped in icing sugar.
Bake at 325 for 20-25 minutes or until bottoms begin to brown slightly.
Let cool completely on baking sheet before moving them. Otherwise they might crumble.
Store into air tight container or the counter for 1 week or freeze for up to a few minutes.
3 mashed ripe bananas
1/3 cup of apple sauce
2 cups of oats
1/4 almond milk
1/2 cup raisins of chocolate chips (optional)
Bake at 350 for 15-20 minutes
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla
3/4 cup gluten-free all-purpose flour
1/2 cup gluten-free rolled oats
1/4 cup sweet rice flour
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped dark chococlate
In a large bowel, beat butter, sugars until fluffy.
Beat in egg and vanilla.
Whisk together all-purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soad and salt
Stir into butter mixture.
Stir in chocolate.
Cover and refrigerate for 20 minutes
Roll by 1 tbsp into balls, arrange 2 inches apart on parchment paper
Bake at 350 oven for 12 minutes (switch racks at the 6 minute mark)