Given that this was my first attempt at making a gluten free cookie, and I was unfamiliar with some of the ingredients, I think these came out great!
This could be easily modified to dairy-free and vegan, if you wanted to sub-in all coconut oil for the ghee or butter, and use coconut or soy milk (or other nondairy milk).
Adapted from Bob's Red Mill recipe.
Makes about 30 cookies.
Ingredients:
- 1/4 c ghee
- 1/4 c coconut milk
- 1 c sugar
- 1/3 c milk
- 2 tsp vanilla extract
- 2 tbsp potato starch
- 3/4 c white rice flour
- 1/3 c coconut flour
- 1/2 c finely ground almond meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sliced almonds
Directions:
Preheat oven to 350.
Cream sugar, oil, and ghee.
Mix in milk and vanilla.
Mix dry ingredients together in a separate bowl.
Blend all together.
Mix in almonds.
Drop rounded tbsp. sized balls of dough onto parchment paper lined baking sheet.
Bake 10 min. on middle rack of oven.
Cookies will still be very soft but should be lightly browned. Let them cool on the baking sheet for 10 min before transferring to cooling racks.
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