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.

Ingredients

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

Equipment

dry measuring cups

dry measuring spoons

medium mixing bowl

whisk

stand mixer with paddle attachement or large bowl and hand mixer

liquid measuring cup

liquid measure shot glass

microplane grater

rubber spatula

plate

insulated baking sheets lined with parchment paper

cooling racks

spatula

Directions

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