Delicate Gluten Free Almond Lace Cookies
Buttery and rich cookies. Have a cup of coffee with these.
Ingredients
- 1/2 cup butter unsalted
- 1/2 cup pure maple syrup
- 2/3 cup light brown sugar firmly packed
- 1 1/4 cup Bob's Red Mill 1 to 1 gluten free flour or other 1 to 1 brand, gf (sift, then lightly spoon into measuring cup)
- 1 cup almonds roasted without salt or blanched, finely chopped
- 1 teaspoon pure vanilla extract gf
- 1/4 teaspoon salt
- powdered sugar optional
- dark chocolate melted, for drizzling on top, optional
Instructions
- Preheat the oven to 375 degrees, with the rack in the center of the oven. Lightly grease a metal cookie sheet with a small amount of butter.
- In a small saucepan, over low to medium low heat, melt the butter with the maple syrup and brown sugar, stirring constantly.
- Remove from the heat and stir in the gluten free flour, chopped almonds, vanilla, and salt.
- Drop heaping teaspoonfuls for larger 3.5" cookies or level teaspoonfuls for smaller 2.5 - 3" cookies. Use a cookie scoop for very evenly shaped cookies. Batter will spread, so leave 5 inches between cookie centers (or 4 inches between for smaller cookies). Set the saucepan over a pan of simmering water to keep it from thickening, while waiting to bake the other batches.
- Bake for 6-7 minutes, until cookies are starting to brown on top and edges. Cool on the cookie sheet for 4 to 5 minutes, to continue crisping, before removing carefully to a wire cookie rack to completely cool.
- Dust with powdered sugar or drizzle with melted dark chocolate when completely cool.
Notes
Store in an airtight container.