Almond Sugar Cookies or what to make when your company is on a food allergy elimination diet

To determine the source of a potential food allergy or intolerance, one of my girlfriends chose to eliminate dairy, gluten, corn and soy from her diet for three weeks. Having dealt with food allergies for over a decade these dietary restrictions were not a problem. In fact, it was the nudge I needed to try the Vanilla Almond Sugar Cookie recipe which appears on Bob'sRed Mill Organic Coconut Flour package.

I discovered coconut flour about 5 years ago when it was listed as an ingredient in a reduced sugar frosting recipe. While I did not have much success with the frosting recipe, I was intrigued by the cookie recipe which appeared on the package of coconut flour.

I needed to substitute the margarine for organic shortening and the soy milk for rice milk to meet my girlfriend's dietary restrictions. Even with the changes, the end result was a nice chewy treat.

Almond Sugar Cookies

1/2 c. Sliced Almonds

1/2 c. Organic Shortening

1/3 c. Unsweetened Rice Milk

3/4 c. White Rice Flour

1/3 c. Organic Coconut Flour

2 Tbsp Potato Starch

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 c. Organic Sugar


Preheat oven to 350°F. Cream together sugar and shortening with an electric mixer and beat for two minutes. Add rice milk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except Almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on a greased cookie sheet and bake 10-12 minutes. Makes 2 dozen cookies.