Grain-Free Butter Cookies with Almond Meal

Recipe Description:

This cookie can be made soft or crisp. They can be cooked for a shorter time for a more chewy cookie or longer for a more shortbread style cookie. I made them slightly soft and then left them sit out in an open container for a day and they reminded me of shortbread cookies.

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Servings: 18 cookies

Difficulty: Easy

Recipe Ingredients:

1/2 C. Softened Butter

1/4 C. Sucanat or Rapadura

1 1/2 C. Blanched Almond Meal

1 T. Arrowroot Powder

1 t. Vanilla

Recipe Instructions:

Preheat oven to 350 degrees

Cream Butter and Sugar

Add Vanilla

Add the Almond Meal and Arrowroot Powder and mix until combined.

Drop by rounded tablespoons on to a baking stone or cookie sheet*. Use fingers or a fork to press slightly flat.

Bake for 10 minutes and check to see how firm they are. If baking on a stone you will want to pull them out a little softer than you would like as they will cook a little longer on the stone when you pull it out. When they are done remove from oven to cooling rack. Let the cookies sit on stone for about 5 minutes to firm up. If you try and take them off while it is still warm they might break unless they are really crisp from the oven.

Once cooled take off stone and store in a container. Cover tightly if you like them the way they are or leave the cover off and let them dry out a little more.

* As a note I baked on a stone and so the baking times are based on a stone. If you bake on a cookie sheet you will want to check on the cookies sooner as they will cook faster and will be more prone to burn. They will also be a bit more crisp.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: helay8403

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