I launched Dana’s Bread in 1990 about the same time a dear friend of mine had been diagnosed with celiac disease and put on a gluten-free diet. I set out to develop a recipe for her and others who were asking for gluten-free alternatives at my bakery. The recipe I developed uses almond meal and rice flour. It is toasty and nutty in flavor. A batch doesn’t last long at our house.

My dry ingredients before blending together

You will need

  1. 2 1/4 cups rice flour
  2. 1/4 teaspoon salt
  3. 1/2 cup almond meal

Blend dry ingredients together. In separate bowl whisk wet ingredients.

  1. 1/3 cup vegetable oil {I used coconut oil, melted. I love coconut oil! For this recipe I used expeller pressed coconut oil so the almond flavor profile is maintained}
  2. 3/4 cup maple syrup
  3. 1 egg
  4. 1/2 – 1 teaspoon almond extract

Add whisked wet ingredients to blended dry ingredients and incorporate with a spatula. At this point I let the mixed batter set for about 15 minutes before scooping onto sheet pans.

Scoop dough onto lightly oiled sheet pans {I used a 2 tablespoon scooper or a very rounded tablespoon would work}. Press scooped cookie to about 1/2 inch flat with wet fingers. Place a whole almond on top – pressing slightly into cookie dough.

Bake at 350 degrees for 12-14 minutes until edges of cookie are slightly brown. Allow baked cookies to rest on cookie sheet after baking for 10-15 minutes before removing to place on cooling rack. Recipe yields approximately 18-20 cookies.

Xo – dana

 

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