As I've mentioned before, I have a mild wheat allergy. The thing that I miss most frequently is dessert. Here is a no-sugar-added recipe that I came up with for wheat-free / gluten-free butter cookies. The almond flour gives these cookies a pleasant, nutty flavor. I prefer Honeyville brand almond flour, but that might just be a beekeeper's subconscious reaction to the name.
1 stick of butter, softened
3/4 c splenda 1 egg
1/2 t vanilla
1 T milk
1 1/4 c almond flour
1/8 tsp salt
1/4 tsp baking powder
1. Preheat oven to 350*.
2. Beat together butter and sugar until it starts to become slightly fluffy.
3. Beat in the egg, vanilla, and cream, Mix together thoroughly.
4. Mix the flour, salt and baking powder together. These can be sifted together if desired, but sifting is not necessary for these cookies.
5. Slowly add the mixture of dry ingredients to the butter mixture. Mix well.
6. Drop teaspoon-sized balls of batter on an ungreased cookie sheet about one inch apart.
7. Bake for 20 - 25 minutes, checking at 15 minutes and then every five minutes afterwards until lightly browned around the edges.
I hope that you enjoy!!!
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