You know those cookies that they have at all-you-can-eat Chinese buffets? They’re crispy and almondy and probably made with lard and chemicals. And, I loved those things.
There aren’t too many things I really miss from my gluten-filled life, but Chinese buffets are one of them. (Someone really needs to open a gluten-free Chinese restaurant.)
Anyway, I tried to make some of those cookies. 4 times.
These aren’t those.
But, they are the best of my 4 trial runs.
Sometimes, you just have to run with what you’ve got.
Almond Shortbread Cookies (grain-free, vegan)
1/2 cup (96 g) palm shortening
1 t. psyllium powder
1/3 cup palm sugar, ground in a blender until powdered
1/4 cup (28 g) tapioca starch
1.5 cups (135 g) blanched almond flour
1 t. almond extract
1 t. baking powder
1/4 t. salt
handful of whole almonds
Preheat oven to 350°. Put shortening and psyllium powder in a bowl and beat until creamy. Add powdered palm sugar and beat well. Add starch, flour, baking powder, and salt and blend well. Using a cookie scoop, scoop dough onto parchment-covered cookie sheets. With wet hand, slightly flatten each cookie. Top each with a whole almond. Bake for 12-14 minutes, rotating pan once.
Looking for more healthy treats? Check out Wellness Weekends.