Yield: 20 cookies
These cookies are gluten-free, corn free, egg free, soy free and dairy free. They are easy to make. You can substitute sunflower seeds or any nut butter of your choice. If dairy is not an issue, use butter for a rich taste.

• Ingredients

  • 1 cup raw blanched almonds
  • ¼ cup almond meal
  • ¼ cup basic gluten-free flour blend
  • ¼ cup brown rice flour
  • ¼ cup potato starch
  • ½ cup butter, coconut spread or butter substitute of your choice
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup confectioner’s sugar

• Procedure:

  1. Preheat oven to 300°. Line a cookie sheet with parchment paper or Silpat.
  2. Using a blender, grind the raw almonds into flour. (If you want cookies with tiny pieces of nuts in them, grind the almonds a little less.) You should have a cup of flour. If not, grind a few more nuts.
  3. Combine the cup of ground almond flour with the almond meal, basic gluten-free flour blend, brown rice flour, and potato starch. Set aside.
  4. In another bowl using a mixer, cream the butter (or butter substitute), brown sugar, white sugar, and vanilla extract. Beat until fluffy for approximately 2 minutes.
  5. Add dry ingredients and mix until well combined.
  6. Form dough into a large ball. Then, break off small amounts of dough and roll into 1-inch balls. Place on prepared cookie sheet lined with parchment paper.
  7. Bake in the oven for about 20-25 minutes.
  8. Remove from the oven and cool slightly. Roll almond puffs in confectioner’s sugar.