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Guest Cassie Getty

Gluten Free Cookie Recipes!

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Celiac.com Sponsor (A8):

Guest Cassie Getty

Here is another cookie recipe I found:

Almond Thumbprint Cookies

Ingredients :

3/4 cup (175 mL) butter, softened

2/3 cup (150 mL) granulated sugar

2 eggs

1-1/4 cups (300 mL) ground almonds

1 cup (250 mL) rice flour

1/2 cup (125 mL) soy flour

1/2 cup (125 mL) tapioca flour

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) salt

1/2 cup (125 mL) apricot jam or peach jam

Preparation Directions:

Beat sugar and butter together in a bowl until fluffy. Add one yolk and one egg to the butter mixture and beat (set the one egg white aside until later).

Whisk the soy flour, rice flour, tapioca flour, salt, cinnamon, and 1/3 cup of the almonds together in another bowl. Stir the butter mixture in gradually until completely blended.

Beat the egg white that was set aside with a tbsp. of water and add remaining almonds to another shallow bowl. As you roll the balls into 1 tbsp. portions, dip them in the egg mixture and then roll them in the almonds. Place them on a parchment lined baking pan, about 2 inches apart. Use the end of a wooden spoon or similar utensil to make an indent in the center of each cookie.

Bake the cookies at 350 degrees F in the middle of the oven for about 15 minutes. Let them cool when they are done. Once they have cooled spoon your favourite jam into the indent of each cookie. Marmalade goes especially well with almonds but other jams are delicious as well.

More recipes to come!

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