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Almond Cookies (That Happen to be Vegan, Gluten-Free and Sugar-Free)

So simple and so YUMMY!!!! All of these "alternative" flours and xanthan gum can be found at your local health foods store. Don't be afraid of them!!!
As these cookies tend to burn on the bottom, the use of insulated baking sheets is very important.
⅔ cup sorghum flour
⅔ cup brown rice flour
⅔ cup soy flour
1 cup almond meal
1 teaspoon xanthan gum
2 teaspoons baking powder
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
¼ cup light (tasting) olive oil
⅓ cup dark agave nectar
1 teaspoon vanilla extract
¼ teaspoon almond extract
zest of ½ an orange
1 cup slivered almonds
½ teaspoon ground cinnamon
dry measuring cups
dry measuring spoons
medium mixing bowl
stand mixer with paddle attachement or large bowl and hand mixer
liquid measuring cup
liquid measure shot glass
microplane grater
rubber spatula
insulated baking sheets lined with parchment paper
cooling racks
1. Preheat oven to 350°F.
2. Whisk together flours, almond meal, xanthan gum, baking powder, ½ teaspoon cinnamon and salt in medium bowl. Set aside.
3. In the bowl of an electric mixer, mix together the olive oil, agave nectar, vanilla and almond extracts and orange zest.
4. Add flour mixture, in fourths, beating thoroughly and scraping down between each addition.
5. Mix together slivered almonds and remaining cinnamon on a plate.
6. With damp hands, roll dough into 1 ½-inch balls.
7. Roll balls in almond-cinnamon mixture. Place on baking sheets and flatten slightly.
8. Bake for 18 minutes.
9. Remove baking sheets from oven to cooling racks.
10. Allow cookies to cool on baking sheets for 5 minutes.
11. Remove cookies from baking sheets and allow to cool on cooling racks until completely cooled.
Yields 2 dozen cookies
© 2009 by Allison Lattman


Jonathan said...

I had about 8 of these before I started feeling guilty and thought I should leave some for others....

btw: what is sorghum and what is xanthan??

Allison Lattman said...

Sorghum is part of the rice species. It has a slightly sweet flavor. For more information:

Xanthan gum is a byproduct of the fermantation of a sugar by the Xanthomonas campestris bacterium. It is used to give structure to gluten-free baked goods.