Warning: These cookies seem to disappear quickly. Here is a flavorful cookie recipe that is perfect for my gluten-free friends. The best part, no rolling or cutting out of dough, but you do need to chill the dough before baking, These cookies are super-duper tasty and very easy to make.
- 2 ¾ cups of Almond Flour
- ½ teaspoon of Almond Extract
- 1 ½ teaspoons of Vanilla Extract
- 1 package (8-ounces) of Miyoko’s vegan butter at room temperature
- 1 tablespoon of Bob’s Red Mill Egg Replacer mixed with two tablespoons of water (follow directions on the package for one egg replacement)
- 1 ½ cups of sugar
Using a blender with the dough paddle. Mix sugar and butter, and both extracts thoroughly. Then add the egg replacer. Last, add the almond flour and mix for a couple of minutes.
Place the dough in a freezer bag and let sit in the refrigerator for an hour.
Preheat oven to 350 degrees.
Scoop cookie dough by one rounded tablespoon onto a parchment-lined pan. I use a tablespoon scooper that is similar to an ice cream scooper.
Allow dough to sit at least one to two inches apart on pan. They will need room to spread. — Bake for 14 to 18 minutes, or until the cookies have a little color on the bottom.
Let the cookies cool on the tray for a minute, and then gently move to a cooling rack.
Makes 44 cookies
Compassion Always! Sending you love and light.