The cookie jar was empty. Enough said. Time to make some cookies or the troops were going to revolt.
I was feeling creative today and wanted to challenge myself to make up a gluten free cookie recipe from scratch. I also wanted it to be somewhat healthier than most cookie recipes.
Lastly, I wanted my cookie to stand out from the rest, so I gave it an egg wash at the end to increase its shine factor.
And then there was the name…
They are so yummy my hubbie and I just had four each, in bed, after we brushed our teeth. Sinful!
So here they are, my Sinfully Yummy Gluten Free Almond Cookies.
These cookies are tender, salty, sweet and nutty. You won’t find these at your everyday bake sale. Try something totally original and make them today!
Sinfully Yummy Gluten Free Almond Cookies
makes 4 dozen 3 inch cookies
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 7 oz. rice flour
- 4 1/4 oz. almond meal
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 8 Tbsp. unsalted butter, room temperature
- 4 Tbsp. non-fat Greek yogurt
- 1/4 c. coconut oil
- 1 1/2 c. sucanat
- 2 large eggs, plus 1 egg for egg wash
- 5 Tbsp. granulated sugar
- 1.5 Tbsp. ground cinnamon
- 1 Tbsp. milk
- 48 pieces sliced almonds or slivered almonds
- Preheat the oven to 400 degrees F. Adjust the rack to the center of the oven. Line two baking sheets with parchment paper.
- Whisk together the rice flour, almond meal, cream of tarter, baking soda, and kosher salt in a medium sized bowl. Set aside.
- With an electric mixer, cream together the unsalted butter, non-fat Greek yogurt, coconut oil, and sucanat, scraping down the sides with a rubber spatula to make sure that all the sucanat is well incorporated. Keep whisking until the sucanat is no longer grainy looking.
- Add the eggs to the wet mixture and mix for about 30 seconds until all the ingredients are well combined. Scrape down the sides of the bowl with a rubber spatula.
- Add all the dry ingredients at once and mix for about 30 seconds or until everything is well combined. The cookie dough will be very wet.
- Combine 5 Tbsp. granulated sugar with 1.5 Tbsp. ground cinnamon in a medium sized bowl. Set aside.
- Using a fork, whisk together 1 egg with 1 Tbsp. milk in a small bowl. Set aside.
- Using a 1 Tbsp. scoop, scoop up 1 Tbsp. of cookie dough and drop it into the bowl with the cinnamon sugar mixture. Use fingers to sprinkle cinnamon sugar from the bottom of the bowl over the top of the cookie dough. Gently pick up the cookie dough and toss it gently back and forth between your two palms until it forms a circle roughly 2 inches in diameter. The edges will be thinner than the middle and it will be very delicate. Place it carefully onto your baking sheet lined with parchment paper. Repeat this process, placing the cookies at least two inches apart. They will spread while baking.
- Gently brush the egg wash on top of the cookies with a pastry brush, making sure not to brush too hard.
- Top each cookie with an almond slice or slivered almond.
- Place the baking sheet on the middle rack of the oven and bake for 10 minutes. While the cookies are baking, prepare the next baking sheet. The batter is very soft and may need to be refrigerated between batches if it starts to lose its shape and appears to be turning runny.
- Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.