Gluten Free and Specialty Diet Recipes

Sugar Cookies
75g Almond flour
1/8 tsp salt
1/8 tsp baking soda or 1/4tsp Ener-G
30g (2tbsp) maple or lakanto for sugar free
2tsp almond milk
15g (1 1/2tbsp) coconut oil melted (nutiva Butter flavored adds sugar cookie buttery richness)
1 tsp vanilla
few drops of almond extract helps bring it out
And sugar topping/icing (Use Swerve Sweetener confectioners + nut milk for a sugar free icing bit of coconut butter to set harder)
Gingerbread/Ginger Snap option add in 1 1/2tsp cinnamon + 1tsp ginger to the dry and up milk by 3-4tsp

Celiac.com Sponsor (A13):
1. Mix your liquid ingredient aside from the milk and oil, and heat slightly (this is so the oil will mix in later)
2. In a separate bowl mix up your dry. Now combine your dry and you wet it is going to be a bit dry, now add in your oil and milk this will form d dough ball.
3. Place your dough ball in a large gallon plastic bag an roll it out in the bag into a sheet (this makes it less messy)
4. Cut open the bag and using a cookie cutter cut out the cookies, and place on a greased parchment paper, put this in the freezer for 20mins while you preheat your oven.
5. Preheat your oven to 325F, when your dough is done chilling place it on a cookie sheet in the oven for 10-15mins til desired crispiness. LET cool at least 10 mins before attempting to remove from the sheet. then you can transfer to a cookie rack to cool and crisp up more.

You can top these with a bit of sugar or sugar sub while they are cooling right out of the oven or wait to chill completely and decorate with icing.

NOTE ingredients bought through the Thrive  link get you a extra 25% off, great for gluten free shopping.
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