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| preheat oven to 350 cream together: 3 Tbsp butter/margerine/vegetable oil 1/2 cup honey 1 egg or egg substitute 1 tsp vanilla or almond extract 1/3 cup almond or other nut butter mix in these well: 2 cups white rice flour 1 tsp baking powder 1/2 tsp xanthan gum it gets very thick and is not terribly satisfying as a raw-cookie dough eating experience. they are much better cooked. drop by the non-overloaded teaspoon onto a lightly oiled cookie sheet. flatten with a wet fork bake for 10-12 minutes or until they look done. arrowhead mills gave us that lovely recipe...and it's wheat, gluten, corn, soy, peanut, dairy, and meat free. which is rather fun. they're dense cookies, and fun to snack on if you make them small like that. they don't spread out much on the sheet--just a little. xanthum gum is what one uses when there is no gluten present. it's ok. :D |
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| ALMOND BUTTER cookies |