Almond Butter cookies (Gluten free) – a delicious recipe with Brown rice flour, Cornstarch, starch, Brown sugar, Butter, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350F.
2
In a bowl put the flour, starches and sugar.
3
Mix it well.
4
Add the butter softened and start working to form a dough.
5
When it starts to form crumbs add the almond butter.
6
Knead dough.
7
When you have the dough ready.
8
Put it in the refrigerator wrapped in plastic, for 15 min.
9
I used a cookie press to do the cookies.
10
If you don't have one, you can make little balls and then press them with a fork.
11
Bake them for about 10 min or until you see that they start to light brown the edges.
12
Cool them in a rack... and Enjoy them.
13
P.D.
14
: If you don't have the potatoe starch you can use cornstarch and viceversa.
15
But I recommend you use both.
878
kcal
Calories
47
g
Fat
108
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 160 grams Brown rice flour, 150 grams Cornstarch, 100 grams Potatoe starch, 150 grams Brown sugar, and more.
Yes, Almond Butter cookies (Gluten free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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