⅓cuppowdered sugarfor rolling the cookie dough balls in
Preheat the oven to 350º F.
In a large bowl, add the dry ingredients and whisk to blend. (Do not add the powdered sugar)
In a medium bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix well.
Use a cookie scoop to drop cookie balls onto a parchment paper lined baking sheet.
Roll each cookie dough ball in powdered sugar and put back on the baking sheet.
Use a glass to press down each cookie. (see picture for example)
Bake the cookies for 8-10 minutes. Remove from the oven and place on a cooling rack. Enjoy!
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
I highly recommend using almond flour and not almond meal. Almond meal is a thicker grind and will make your cookies grainy.
To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free eggnog.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If you want these to be nut-free, omit the almond flour and add an additional ½ cup gluten free flour blend. It will depend on the gluten free flour blend you use. Starchy blends may need more moisture so please look at the step by step photos in the post to make sure your dough is moist enough.