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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
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said this on
21 Jan 2008 8:42:14 AM PST
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 PST
Awesome cookies, thank you.

 
Kitty Downer
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said this on
16 Sep 2008 3:16:01 AM PST
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 PST
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
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said this on
02 Oct 2012 2:33:03 PM PST
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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