Saturday, October 15, 2011

Recipe: Cinnamon-Almond Cookie

This cookie recipe is gluten free, has just the right amount of sweetness and is used in the pumpkin truffle recipe.

Gluten free foods offer a great change in texture and taste compared to always using flour. This recipe is a great one to try for those who are thinking about dabbling with gluten free foods just for a bit of a change.

Here's the recipe:

Almond Cookie

Dry ingredients:

1 cup almond meal/flour
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup potato starch
1 tsp baking powder
1/2 tsp cinnamon
sea salt, couple dashes
1/8 cup finely shredded coconut flakes (optional)

Wet ingredients:

1/2 cup coconut oil
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
3 tbsp raw honey

1. Preheat oven to 300°.

2. Stir together all of the dry ingredients.

3. Add all the wet ingredients and stir until well mixed.

4. Place cookies on baking sheet and bake for 10 - 12 minutes.

*Make your own almond meal by blending up some almonds until very finely chopped.

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