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Flourless Almond Butter Cookies (Gluten-Free)

This recipe comes to us from Ann Sokolowski.

Preheat oven to 350F and line two cookie sheets with parchment paper.

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Combine:
1 cup almond flour (freshly ground if possible)
1 cup sugar
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
½ teaspoons gluten-free almond extract
½ cup chipped dried apricots
2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

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5 Responses:

 
Barb
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jan 2008 8:42:14 AM PDT
His recipes are wonderful. I tried the peanut butter cookies and the almond cookies and they are delicious..thank you.

 
barb goulet
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said this on
06 Feb 2008 2:53:37 PM PDT
Awesome cookies, thank you.

 
Kitty Downer
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said this on
16 Sep 2008 3:16:01 AM PDT
I think the recipe is good in general but I did two batches and the 2nd batch I changed a few things. I added another 1/2 cup of almond flour plus another 1/2 cup of chopped almonds to give me more crunch. I halved the sugar as 1st batch was too sweet for me. Instead of dried apricot, I used choc chips and mashed banana. The 2nd batch was a lot better. It's soft inside but crunchy outside. My husband couldn't stop eating them.

 
Erika
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jun 2009 2:23:28 PM PDT
I can eat gluten and I would make them again even if my daughter did not like them. Both kids love them.
I only used 2/3 cup sugar and substituted dried apples because that is what was in my pantry.

Just do not let them cool to much on the sheet or they will stick.

 
Cindy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Oct 2012 2:33:03 PM PDT
Excellent cookies! they are chewy and so good, we don't like things too sweet so I reduced the sweetener to 1/3 cup Xylitol and 1/4 cup coconut palm sugar, and added 1/4 tsp salt. So, so good!




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