Gluten-Free Vanilla Almond Sugar Cookies With Coconut Flour
1/2 cup Sliced Almonds
1/2 cup Margarine (Non-Hydrogenated)
1/3 cup Soymilk
2 tsp. Vanilla
3/4 cup White Rice Flour
1/3 cup Organic Coconut Flour
2 Tbsp Potato Starch
1/2 tsp. Baking Powder 1/2 tsp. Baking Soda
1 cup Sugar
Directions
Preheat oven to 350°F. Cream together sugar and margarine with an electric mix- er and beat for two minutes. Add vanilla and soymilk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except Almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on a greased cookie sheet and bake 10-12 minutes. Makes 2 dozen cookies.
Tips for use:
You can replace up to 20% of the flour called for in a recipe with coconut flour, adding an equivalent amount of liquid to the recipe. Because of its high fiber content, Coconut Flour requires much more liquid than other flours. You need to use an equal amount of liquids to the amount of Coconut Flour used.
- If batter seems too thick, thin out by adding a bit more oil until desired con- sistency is achieved.
- If batter seems too runny, don’t worry. Coconut Flour’s high fiber content makes it highly absorbent and during baking the flour will absorb the extra liquid.
- Reducing the sugar or granulated sweetener will make the final product drier and crumbly.