Sunday, 15 March 2009

Gluten-free Almond & Coconut Cookies

I've seen at least one other geoblogger sharing recipes she's created, so I thought I'd share one of mine. I developed this one in part because I love almonds, and don't have much of a sweet tooth--I love snacks which are rich with a hint of sweetness, rather than the sugar levels which are prevalent in store-bought junk foods. It is also something I can feed a dear friend, who is unable to eat foods containing gluten or wheat.

Gluten-free Almond & Coconut Cookies

50 grams* butter
¼ cup caster* sugar
pinch salt
1 egg*
1 ¼ cups almond meal
¼ cup rice flour
½ cup fine shredded coconut


Cream the butter and sugar together, add the egg and salt and beat well, beat in half of the almond meal, then beat in the rice flour, and add remaining almond meal a bit at a time alternating with the coconut, stopping at a very soft dough. Roll into balls and bake on ungreased cookie sheet at 150 C for 7 to 10 minutes.


Don't let them get too brown--to my mind cookies only want to achieve a low-grade digenesis, not full metamorphism!

*(50 grams of butter is a bit less than half a cup, a bit more than 1/3 of a cup)
*caster sugar is a fine grained, yet still crystalline, sugar available in Australia. If you can't find it in your country, substitute plain white sugar, but it won't be quite as smooth in texture. Powdered sugar is not a good substitute.
*the hens at our house lay eggs which are smaller than the standard "extra large" that is common in US stores--if that is all you've got on hand, you might need to increase the other ingredients slightly--experiment!

3 comments:

Silver Fox said...

I know that MOH will really love these, although I am the one with the wheat allergy. We'll have to try them!

Maria said...

Those sound delicious! And I definitely agree with you on the low-grade diagenesis.

alison said...

re: caster sugar... in the US there is "superfine baking sugar" which may be a better substitute for caster sugar than regular granulated sugar.