Almond Delicious GF Cookies

The Biblical Nutritionist

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Prep Time 15

Cook Time 40

Total Time 55

Servings servings

▢ 1 cup Buckwheat Flour (see below for directions)
▢ 1 cup oat flour (oat groats or rolled oats milled in a blender)
▢ 2/3 cup almond flour (almonds in a high powered blender makes the perfect flour)
▢ 1/2 teaspoon salt RealSalt
▢ 1/2 teaspoon Baking Powder (non-GMO - no aluminum)
▢ 1 cup organic butter softened to room temperature (you may prefer coconut oil but I am not a fan of strong coconut)
▢ 1 cup sucanat (any variety will work)
▢ 1 1/2 teaspoon almond extract
▢ 1/2 cup cranberries, nuts or other favorites such as chocolate chips, dried blueberries, etc. Optional

Preheat oven 350 degrees F.
Cream butter and sucanat until smooth. I use my favorite Bosch mixer.
Mix in salt, extract and baking powder.
Mill flours fresh.
Add flours to creamed mixture.
Add in nuts, cranberries, or other flavors as desired.
Lightly grease a baking sheet. Bake for 11 to 14 minutes.
When done, allow the cookies to cool before grabbing a bite. DO NOT REMOVE from baking sheet for at least 20 minutes to allow cookies to set.