Almond Flour Sugar Cookies
Almond Flour Sugar Cookies
Original recipe by Erin of MeaingfulEats.com
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
We have tried a number of sugar cookie/cut out cookie recipes over the years. So far, this is the best one we have found. It’s our gluten-free holiday cookie go-to recipe. Refer to the original recipe for hints and tips for making these.
1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract (Penzey’s)
1/2 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour (Honeyville) (scoop and slightly pack it down when you measure it)
1/2 cup coconut flour (Bob’s Red Mill GF)
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
Cream together the butter, coconut oil, and brown sugar in mixer bowl. Add the eggs, vanilla, and almond extract - mix well.
Combine baking soda, salt, almond & coconut flour in separate bowl - mix well. With mixer on low, slowly add flour mixture to wet ingredients 1 cup at a time. Beat well after each addition.
Place dough on plastic wrap and form into disk. Wrap dough and refrigerate for 30 min to overnight. Overnight is best.
Preheat oven to 350F. Line two cookie sheets with parchment paper
Sprinkle coconut flour on clean flat surface. Roll out dough until it’s 1/4” thick. It helps to roll it out between two pieces of parchment paper. If not, coat rolling pin with coconut flour.
Cut cookies with your favorite cutters. Work quickly so the dough stays cold. Use spatula to transfer cookies to baking sheet.
Gather the scraps. Ball, roll, and repeat. If dough gets too warm, refrigerate it again.
Bake for 13-15 minutes - until lightly golden. Baking these longer than typical sugar cookies. This allows the outside to get a little crispy, but the inside will be soft. Cool on baking sheet for 2 minutes before transferring to cooling rack.
Combine ingredients into mixing bowl. Mix with stand or hand mixer until fluffy.
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
GF Funfetti Cupcakes
Gluten-Free Funfetti Cupcakes
Peggy made 5 dozen of these for a gluten-free baby shower.
Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.
1 pkg Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)
Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)
Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool
Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.
Gluten-Free Carrot Cake
Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.
1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk
In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.
Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.
Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.
Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.
Frost cooled cake. Refrigerate after it's frosted to firm up frosting.
Garnish with chopped pecans.
Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.
Until the next good eats - cook well and be well.
Peggy & Al