These cookies are light, chewy, and buttery with a hint of crunch. They are perfectly sweet, and festive for the hoilday table. It has healthy protein from the almond flour.
Season: Winter
Prep time: 20 minutes
Bake time: 10-13 minutes
Makes 24 small cookies
Ingredients
3/4 cup + 2tbsp. fine almond flour
1/2 cup + 2 tbsp. gluten-free oat flour, recipe below
3/4 cup tapioca flour/starch
1/4 cup coconut sugar, or monk fruit
1/2 cup ( 1 stick unsalted butter)
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. sea salt
1/2 cup raspberry jam, to fill the cookies
Preheat the oven to 350˚ F and line a baking sheet with parchment paper.
Shift together the almond flour,oat flour,tapioca flour, and salt in a medium bowl. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream the butter and sugar, until light and fluffy. About 3-5 minutes. If you are using coconut sugar it might be darker in color. Add vanilla, and almond extract.
Slowly add the dry ingredients into the butter mixture, mix until well combined. Mix for another 30 seconds to moisten the dough until pliable.
Roll the dough into one inch circles, smoothing any cracks that appear. Gently flaten the balls into discs.
Press your thumb into the middle of each disc. Fill with high quality raspberry jam.
Bake for 10-13 minutes, or until slightly golden around the edges. Remove cookies from the oven, and place on cooling rack, until completely cooled.
To make the oat flour ~
Add the above amount of rolled oats to a spice grinder, or small food processor. Grind until the oats morph into flour. It should feel like grains of sand.
Cooks Note: Join us in Asheville, for gluten-free cooking classes. Cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.