BONNIE'S ALMOND JOY COOKIES--Gluten-Free
Featured Pinch Tips Video
Family Tested & Approved
Makes about 60 gluten free cookies
cup + 2 tablespoons gluten free better batter all purpose flour mix or 158 gms
cup sugar in the raw, pulsed to powder, or 147 gms
cup sweetened shredded coconut or 70 grams
cup nestle's chocolate chips, semi sweet
tablespoons unsalted butter, melted
tablespoons almond butter
whole almonds for tops of cookies
Assemble all ingredients. Bring egg and molasses and almond butter to room temperature. I use air baking pans with parchment paper. Preheat oven to 350 degrees.
Mix all the dry ingredients together in a medium mixing bowl.
Note. Do not skip the step of pulsing the sugar to powder.
Mix the wet ingredients in a small bowl: Combine the melted warm butter with the almond butter and molasses, and stir until well mixed, then add the vanilla and egg white.
Make a well in the center of the dry ingredients, and add the wet ingredients, and mix well by hand with a spatula.
Use a one-inch scoop for scooping the dough into your hand.
Make a ball by rolling it in your hand. Tip: Give it a couple of squeezes, and it sticks together and helps make forming the ball easier.
Press an almond in the center of each cookie.
Place the cookies on the parchment paper about 1 1/2 inches apart.
Bake at 350 degrees 10 to 12 minutes, until edges start to brown. Do not overcook.
Take a bite when no one is looking ;)
Last Updated: Sat, Jan 30, 2016