For years one of my husband's favorites! I worked at making a gluten free recipe that is very very close to the original.
Top Review by Robin Batterson
Amazing! They are great. I am a fairly new celiac so just got brave enough to bake my own stuff. These taste like regular cookies,bet if I don't tell my husband will think "his" cookies not "mine"! I added raisins and some choc.chips...also didnt have enough almonds in the house so used 1/2 chopped pecans. Were great so don't think it mattered. Only made 1/2 the recipe, next time I'll do the whole thing and freeze some. Thank you. I really enjoyed these! Robin
- 2 cups butter, room temperature
- 2 cups white sugar
- 1 cup brown sugar
- 2 eggs
- 4 cups rice flour
- 1⁄2 cup potato starch
- 1⁄4 cup chickpea flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups slivered almonds
- rice flour
Directions See How It's Made
- Cream together the butter, white and brown sugar and eggs.
- Sift the dry ingredeints and mix into the creamed mixture.
- Stir in the slivered almonds.
- Drop by rounded tablespoon onto greased or lined cookie sheets.
- Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
- Cool slightly, remove to cooling racks.
- This makes a crisp cookie.
- Store in freezer to keep fresh.
- Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
- If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
- If this is the case you may want to half the recipe.
- I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.