Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free
These easy cookies require only one type of flour and keep well for several days in a zip lock bag or tightly sealed tin. They have a unique texture that reminds me of coconut - yet no coconut is used!
2+ 1/2 cups blanched almond flour
1/2 tsp freshly ground sea salt
1/2 tsp gluten-free baking soda
1/2 cup sunflower oil
1 egg, slightly beaten
1/2 cup white or brown sugar
1 tbsp gluten-free vanilla extract
Options: They are great plain, or for variety add 1/2 cup chocolate chips, or pecans, or dried fruit.
Preheat oven to 350 degrees F. Line 2 large baking sheets (or glass pans) with baking parchment.
In a medium bowl, mix the dry ingredients together. In a small bowl, mix the wet ingredients together. Combine well the wet and dry ingredients in the medium bowl. Add any desired optional ingredients, cover and chill for one hour.
Drop the dough by the tablespoonful onto the baking parchment, and use the bottom of a smooth glass to flatten (dip in a little sugar if the glass sticks to the dough).
Bake for 6-8 minutes or until the edges begin to brown. Let cool for a few minutes. They are great served warm or cold.
Makes about 24 medium sized cookies.