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  • Gluten Free Cookies

    4 posts, 4 voices, 476 views, started May 14, 2010

    Posted on Friday, May 14, 2010 by Cynthia Schmidt

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    • Diamond
      Offline
      Ambassador

      I’ve been making these for years. The base for the cookie is nuts instead of flour. I’ve done this recipe with blanched almonds, spanish peanuts, hazelnuts, and macadamia nuts. They‘re all good. This recipe is for macadamia nuts but you can substitute any nut in the exact recipe.

      2 cups ground mac nuts
      1 tsp unsweetened cocoa powder
      1/3 cup sugar - extra fine sugar works best
      1 egg white

      Preheat oven to 350

      Combine nuts, sugar and cocoa powder in food processor. Process until nuts are ground small and everything is blended well. Pour out into a large mixing bowl.

      In a separate medium sized bowl, beat one egg white until soft peaks form.

      Mix the egg white into the nut mixture with your hands until it forms a paste or dough. Depending on the size of your egg, you may not need the whole thing. You want it to be mixed and dough like but not too wet and loose.

      Scoop the dough in tablespoon sized balls on a cookie sheet lined with parchment or a baking mat. No need to space them too far apart - they don’t spread. Pat them down into little discs with your hands so they‘re not round balls when they go in the oven.

      Bake for about 12 - 15 minutes depending on the size of your oven. You want them to still be somewhat soft when they come out. They will firm up as they cool. This recipe makes about 20 cookies if they are the size I made mine. Cool the entire tray on a rack and transfer the cookies to the rack to finish cooling when they are firm enough to handle.

      You can sprinkle them with powdered sugar if you want them to look more pretty. I cover them with chocolate.



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