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Yes, Karen, they are gluten-free, because they are made with almond flour or almond meal. They are also dairy-free. My friend Bruce made them for his wife Rita who believes she is allergic to wheat (she was told this by a doctor and now eats nothing that has wheat in it).
Here's the recipe:
16 oz. (1 lb) almond meal/flour (Bob's Red Mill is one brand)
1 lb. almond butter (fresh ground is best)
Honey (100% pure honey -- no sugar) maybe about 1 lb.
Cinnamon
Almond extract
Vanilla extract
You can add other things like dried fruit, other spices such as cardamon, apple pie spice, etc., to change it up as you like.
Preheat oven to 350 degrees.
Mix almond butter, honey and extracts together in a large bowl. In the recipe, Bruce says he doesn't exactly measure the honey, he may use about 1 lb., but may use more; he also doesn't measure the extracts or spices, just splashes and dashes them in. Then, add the dry ingredients. Now, you'll have to use your hands to mix the dough. The amount of honey required is that which will make the flour mix in and allow you to make a ball with the dough. You don't want the mixture too dry as then the cookies will fall apart. So, if you think it's too dry, just add more honey and mix away.
Then, make balls a little smaller than golf balls, flatten them and put on parchment paper on a cookie sheet. Bake until done. We're at altitude (this is from Rita's instructions) so it takes longer here. And, I like my cookies well done, so I bake them about 20 minutes. But I think the recipe originally called for 10 minutes. Since there's nothing in the cookies to go bad from light cooking (no eggs, dairy, etc.) you can decide how chewy or crunchy you want your cookies.
This recipe makes 24 to 28 cookies, depending on how big or small you make them. Cool them on cookie racks, then store for use. They remain good, unrefrigerated, in Tupperware for a couple of weeks at least.
Hope that helps!
Here's the recipe:
16 oz. (1 lb) almond meal/flour (Bob's Red Mill is one brand)
1 lb. almond butter (fresh ground is best)
Honey (100% pure honey -- no sugar) maybe about 1 lb.
Cinnamon
Almond extract
Vanilla extract
You can add other things like dried fruit, other spices such as cardamon, apple pie spice, etc., to change it up as you like.
Preheat oven to 350 degrees.
Mix almond butter, honey and extracts together in a large bowl. In the recipe, Bruce says he doesn't exactly measure the honey, he may use about 1 lb., but may use more; he also doesn't measure the extracts or spices, just splashes and dashes them in. Then, add the dry ingredients. Now, you'll have to use your hands to mix the dough. The amount of honey required is that which will make the flour mix in and allow you to make a ball with the dough. You don't want the mixture too dry as then the cookies will fall apart. So, if you think it's too dry, just add more honey and mix away.
Then, make balls a little smaller than golf balls, flatten them and put on parchment paper on a cookie sheet. Bake until done. We're at altitude (this is from Rita's instructions) so it takes longer here. And, I like my cookies well done, so I bake them about 20 minutes. But I think the recipe originally called for 10 minutes. Since there's nothing in the cookies to go bad from light cooking (no eggs, dairy, etc.) you can decide how chewy or crunchy you want your cookies.
This recipe makes 24 to 28 cookies, depending on how big or small you make them. Cool them on cookie racks, then store for use. They remain good, unrefrigerated, in Tupperware for a couple of weeks at least.
Hope that helps!
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