1⁄2 c. coconut oil, butter, or allergy-free margarine
1⁄3 c. almond milk or other milk alternative
2 t. vanilla (optional)
3⁄4 c. rice flour
1⁄3 c. coconut flour
2 T. tapioca starch or potato starch 1⁄2 t. baking powder
1⁄2 t. baking soda
1⁄2 c. almonds, sliced (optional)
Cream together the coconut oil and sugar. Add vanilla and almond milk. In a separate bowl, combine rice flour, coconut flour, tapioca starch, baking powder, and baking soda. Add dry ingredients to wet ingredients and mix until just blended. Roll into 1” balls and flatten slightly on a greased cookie sheet. Bake 10–12 minutes at 350 degrees. Remove from the pan gently while still warm. Let the cookies cool.
This recipe is based on a recipe found on the back of Bob’s Red Mill coconut flour package. Bob’s Red Mill is an excellent source of gluten-free flours and baking products.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!