Almond Flour Sugar Cookies

Almond Flour Sugar Cookies
Original recipe by
Erin of MeaingfulEats.com

When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.

To learn more about this, see
Grain-Free for the Gluten-Free

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


We have tried a number of sugar cookie/cut out cookie recipes over the years. So far, this is the best one we have found. It’s our gluten-free holiday cookie go-to recipe. Refer to the original recipe for hints and tips for making these.

Cookie Ingredients:

1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract (Penzey’s)
1/2 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour (Honeyville) (scoop and slightly pack it down when you measure it)
1/2 cup coconut flour (Bob’s Red Mill GF)

Frosting Ingredients*:

1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk

Directions:

Cream together the butter, coconut oil, and brown sugar in mixer bowl. Add the eggs, vanilla, and almond extract - mix well.

Combine baking soda, salt, almond & coconut flour in separate bowl - mix well. With mixer on low, slowly add flour mixture to wet ingredients 1 cup at a time. Beat well after each addition.

Place dough on plastic wrap and form into disk. Wrap dough and refrigerate for 30 min to overnight. Overnight is best.

Preheat oven to 350F. Line two cookie sheets with parchment paper

Sprinkle coconut flour on clean flat surface. Roll out dough until it’s 1/4” thick. It helps to roll it out between two pieces of parchment paper. If not, coat rolling pin with coconut flour.
Cut cookies with your favorite cutters. Work quickly so the dough stays cold. Use spatula to transfer cookies to baking sheet.

Gather the scraps. Ball, roll, and repeat. If dough gets too warm, refrigerate it again.

Bake for 13-15 minutes - until lightly golden. Baking these longer than typical sugar cookies. This allows the outside to get a little crispy, but the inside will be soft. Cool on baking sheet for 2 minutes before transferring to cooling rack.

Frosting Directions:

Combine ingredients into mixing bowl. Mix with stand or hand mixer until fluffy.

*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.

Grain-Free Pizza Crust

IMG_3132 (1)
Wheat Belly Pizza Crust
Original recipe by
Wheat Belly - Dr. William Davis


After trying this recipe only once - it has become a favorite. Warning: this pizza is very filling. You’ll want to eat more, but you’ll be too full.

When using any flours/grains, nuts, seeds, etc - make sure they labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.

To learn more about this, see
Grain-Free for the Gluten-Free

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.



Ingredients:

1 1/2 cups shredded mozzarella cheese
1 1/4 cups GF almond flour (Honeyville) or ground almonds
1/4 cup GF garbanzo bean (chickpea) flour (Bob’s Red Mill GF) or GF coconut flour
1/4 cup GF ground golden fax seeds (Bob’s Red Mill GF)
1 teaspoon granulated onion powder (Penzey’s)
1/2 teaspoon granulated garlic powder (Penzey’s)
1/2 teaspoon salt
1/4 Pizza Seasoning (Penzey’s) - optional
2 eggs
1/4 cup extra virgin olive oil
1/2 cup of water

This recipe makes one 14” (if not bigger) crust when pressed to 3/8” thick.
IMG_3158


If you like a thinner crust, consider making two crusts instead of one depending on your pan size.


Directions:

Preheat oven to 350F.

In a food process or chopper, chop cheese into smaller rice sized pieces.

Place all ingredients into large bowl and mix thoroughly. Stand mixer works great.

Place parchment paper on large (16”) pizza pan or cookie sheet.

Scoop dough on parchment paper and roughly shape into a circle. Use spatula or oiled hands to do this.

Cover dough with parchment paper. You can use a rolling pin, or another large flat pan (pizza pan works perfectly) to roll or press dough out flat. Depending on your tastes - aim for 1/4” or 3/8” thick. This recipe makes at least one 14” crust when pressed to 3/8” thick.

TIP: If you have a smaller pan, place only half the dough if you want a thinner crust (less than 3/8” thick).

Carefully peel off parchment paper and adjust shape or edge with oiled hands.

Bake for 20 minutes or more. Crust will start to brown. The cheese chunks will turn a golden brown.

Remove from oven and apply desired toppings.

Return to oven for another 15 minutes or until topping cheese is melted.

Twisted Chipsters

Twisted Chipsters Large

Chocolate Chip Cookie - A new twist on an old favorite.
Original recipe by Laurie Donaldson


This was Peggy's entry for the 2015 Cookie Daze Bake & Taste Contest. She tweaked
Laurie's Grain-Free Chocolate Chip Cookie recipe slightly; replacing some of the almond flour with coconut flour. This helped combat the humid weather we have this time of year.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.

Ingredients:

2 cups almond flour (Honeyville)
1/4 cup coconut flour (Bob’s Redmill)
1 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (consistency of honey)
1 teaspoon vanilla (Penzey’s)
1 egg
1/3 cup melted butter
1 cup chocolate chips (Nestles)

Directions:

Preheat oven to 325.

Mix together the dry ingredients: flours, baking soda & salt.

Mix together the wet ingredients: sugar, vanilla, egg, melted butter.

Combine dry and wet ingredients, then add chocolate chips.

Place tablespoon sized dough balls on a cookie sheet.

Bake at 325 for 14 -15 minutes or until edges lightly
brown.

After removing from the oven, allow cookies to cool slightly before removing from pan.



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Laurie's Grain-Free Chocolate Chip Cookies



Laurie's Grain-Free Chocolate Chip Cookies

This recipe is from our friend Laurie at Food For Primal Thought and teacher extraordinaire. If you are interested in learning more about Primal/Paleo lifestyle templates [and some great recipes], take a look 'round her blog. Good stuff! Be sure to check out the Frizzled Spicy Beef.

If there was room on the recipe title bar, I would've used her name for this cookie. I think you'll agree
"Gluten-free Not-So-Paleo Chocolate Chip Cookies That Don't Taste Like Crap" is a much more creative [and descriptive] name.

These cookies have the ideal cookie texture for me - crisp on the outside and chewy on the inside.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

2 1/4 cups almond flour (
Honeyville - gluten-free certified according to packaging)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (just enough to create the consistency of honey)
1 teaspoon vanilla
1 egg
1/3 cup melted butter
1 cup chocolate chips

Directions:

Preheat oven to 325.

Mix together the dry ingredients: almond flour, baking soda & salt.

Mix together the wet ingredients: sugar, vanilla, egg, melted butter.

Combine dry and wet ingredients, then add chocolate chips.

Place tablespoon sized dough balls on a cookie sheet.

Bake at 325 for 14 -15 minutes or until edges lightly GBD (Golden Brown & Delicious).

After removing from the oven, allow cookies to cool slightly before removing from pan.



Until the next good eats - cook well and be well.

Al