Almond Cookies

About

This recipe is a modified version of the Rice Flour Peanut Butter Cookies. Instead of using mashed potatoes, I substituted pulp leftover from making almond milk.

The dough in this version is somewhat stickier. Flouring your hands before rolling each ball is a little more work, but well worth the effort.

Ingredients

Directions

1. Cream almond butter, almond pulp, egg and sugar in a bowl. Add almond or vanilla extract.
2. In a separate bowl combine rice flour, corn starch, cream of tartar and baking soda.
3. Add dry ingredients to wet, and mix thoroughly. If using chocolate or carob chips, mix in at this point. If using chopped almonds or almond pieces reserve for later.
4. Let dough sit in fridge for about 25 minutes to firm up a bit. Meanwhile, preheat oven to 375 degrees. Line baking sheets with parchment paper. Put some rice flour into a bowl for flouring hands.
5. Using floured hands, roll dough into balls 1 to 1 1/2 inches in diameter. Place on sheets about 2 inches apart. Keep dipping hands into flour before rolling each ball to keep dough from sticking. When done, flatten cookies with a fork dipped in rice flour to about 1/4 inch thickness. If using chopped almonds, sprinkle on top. If using almond pieces, press one piece in the center of each cookie.
6. Bake for 12 minutes or until golden brown. Do not over bake. These cookies taste better the next day, after being stored overnight in a sealed plastic container such as Tupperware.