Finding a delicious gluten-free dessert is never an easy feat, as one of my closest friends will tell you. There's always the problem of texture. Many people who are used to baking gluten desserts have a tough time adjusting their baking style to gluten-free flours, with results that are usually a dry and crumbly mess.
However, today is a day to rejoice, gluten intolerant peeps - for I have a cookie recipe that will blow the socks off you and your gluten-eating friends. They're so delicious, moist, and soft that nobody can tell that they are gluten-free.
However, today is a day to rejoice, gluten intolerant peeps - for I have a cookie recipe that will blow the socks off you and your gluten-eating friends. They're so delicious, moist, and soft that nobody can tell that they are gluten-free.
Gluten-free Almond Butter Cookies
- 1 cup cane sugar + 1/2 cup for cookie dough rolling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 large egg
- 1 cup smooth almond butter
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups gluten-free flour (I used Bob's Red Mill All-Purpose Baking Flour)
- 1 cup chocolate chips (optional)
- If you have a convection setting on your oven, I recommend using this setting to preheat the oven to 350°F. Otherwise, preheat a regular oven to 375°F.
- In a large mixing bowl, use an electric hand mixer to beat the butter and 1 cup of sugar until light and fluffy.
- Add egg, vanilla extract, almond butter, and salt - mix well.
- Evenly sprinkle the baking soda over the dough and thoroughly mix.
- Mix in the flour. At this point, the dough should be moist but not sticky to the touch. If the dough is still very sticky, mix in a little more flour, until the dough doesn't stick to a clean finger when poked.
- Set aside the electric hand mixer. Using a large mixing spoon, manually stir in the chocolate chips if you're using them.
- Shape the dough into 1.5" balls and roll each ball in the remaining sugar. Make sure each ball is evenly coated.
- Place the dough balls about 2" apart from each other on a baking sheet that is lined with parchment paper. Don't skip the parchment paper - it is not the same as non-stick cooking spray - parchment paper helps to keep the cookies from spreading out too much.
- Place the baking sheets with dough balls in the fridge to chill for 20 minutes. This chilling will ensure the cookies are soft and fluffy, not flat and crispy.
- Once the dough balls are chilled, bake them in the convection oven for 15-18 minutes. If using a regular oven, bake the cookies on the center rack for 18-20 minutes, rotating the baking sheets after 10 minutes. The finished cookies should be a light golden brown.
- Remove the cookies from the oven and let cool for 10 minutes before eating or storing. DO NOT TOUCH THE COOKIES WHILE THEY ARE COOLING. If you move or handle the cookies while they're still hot, they will fall apart on you (sad fives).