Innovation is a funny thing. Here I was, looking for a gluten-free substitute for oatmeal cookies (since my wife can't eat wheat or oats), and I found an inspiring recipe for millet cookies. The cookies were interesting, but they had an unpalatably strong bitter aftertaste and sandy texture. So, I set to work tinkering with the recipe, and after completely removing the millet flour, adding in almond flour, and adjusting a number of other ingredients, I hit upon a great new recipe. This final cookie recipe is simple to make and very tasty, as evidenced by how fast they disappeared.
This recipe can be made vegan by substituting a vegan gluten-free baking flour for the ATK flour.
Ingredients:
- ¾ cup almond flour
- ¾ cup ATK baking flour (or other good gluten free flour)
- ¼ cup brown sugar
- ¼ cup white granulated sugar
- ¼ teaspoon baking powder
- ¼ cup canola oil
- 2 tablespoons water
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch of salt
1. Preheat oven to 350°F.
2. Whisk together dry ingredients. Add in oil, water, extracts, and salt, and mix together. Let mixture sit for 20 minutes.
3. Cover a baking sheet with parchment paper. Using an oiled dome-shape tablespoon measure, press a tablespoon of dough into the spoon mold and smooth the bottom. Tap out the molded cookie and place on parchment paper, leaving at least 1 to 2 inches between cookies. Bake for 12-15 minutes until just gold brown. Cookies will be soft to the touch after baking, but they will firm up upon cooling.
4. Store in airtight container. Makes 10-12 cookies.
NOTE: To make a double almond cookie, roll a half-inch piece of marzipan into a ball and form the cookie around it. Bake cookies as shown above. I should warn you, however, double almond cookies are addictive.
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