Lindsay Ann Bakes: Flourless Vanilla Almond Butter Cookies (gluten-free, peanut-free, dairy-free)

Wednesday, August 21, 2013

Flourless Vanilla Almond Butter Cookies (gluten-free, peanut-free, dairy-free)

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Gluten-free baking seriously does not get any easier than this. Because these cookies don't use flour, they become magically gluten-free, without having to sift together a concoction of expensive gluten free flours and gums! I have made these cookies before, using peanut butter, but with back-to-school right around the corner, a lot of school ban peanut butter because of all the allergies now a days, so I decided to create a simple alternative using almond butter (or even use sunbutter).


The cookies don't contain any milk or butter and you can even replace the egg in the recipe with an egg substitute of your choice. They are so simple to prepare. Just eat the ingredients togeher.


Roll dough into balls (you can make 24 smaller cookies as shown if you want them bite-sized, perfect for lunch boxes!)


Flatten slightly with a fork (add toppings like GF chocolate chips if you desire).


Bake and viola! As you can see they don't spread much, so make sure you flatten them to your desired thickness before baking. 


Flourless Vanilla Almond Butter Cookies

Yield: 16 cookies (or 24 small cookies - shown)*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk (cows, almond, soy, etc) for half of an egg.

Ingredients
  • 1 cup almond butter (or sunbutter), smooth or crunchy
  • 1/2 cup white sugar 
  • 1/2 cup brown sugar (or 4-6 tablespoons honey)
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2/3 cup semi-sweet chocolate chips (optional)

Directions

Preheat oven to 350 degrees F. Combine all ingredients in medium bowl, except the chocolate chips. Mix by hand or with an electric mixer, until smooth. Fold in chocolate chips if using.

Roll into balls, place on ungreased cookie sheet and flatten with the palm of your hand. Press a few chocolate chips on top, or, if you are not using chocolate chips you can create a criss-cross pattern by pressing the back of the tines of a fork on top of the cookie dough before baking.

Bake 8-12 minutes or until edges are golden brown. Do not over bake these cookies or they will be dry and crumbly. Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before removing to wire rack to cool completely. This allows the center of cookies to continue baking and set up from the residual heat of the pan.



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