Almond Butterscotch Cookies Gluten Free Recipes

GLUTEN-FREE ALMOND COOKIES

Gluten-Free Almond Cookies image

My friend loved these gluten-free almond cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! -Sherri Cox, Lucasville, Ohio

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

Ingredients

1 can (8 ounces) almond paste
1/2 cup sugar
2 egg whites
1/8 teaspoon salt

Steps:

In a large bowl, beat almond paste and sugar until crumbly. Beat in egg whites and salt until smooth. Drop by scant tablespoonfuls 1 in. apart onto parchment-lined baking sheets., Bake at 350° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)

Almond Butterscotch Cookies (Gluten Free) image

Make and share this Almond Butterscotch Cookies (Gluten Free) recipe from Food.com.

Provided by sszz907

Categories Bar Cookie

Time 40m

Yield 50 cookies, 50 serving(s)

Number Of Ingredients 5

Ingredients

6 tablespoons butter
1 1/2 cups brown sugar
1 egg
2 cups almond flour
1 cup soy flour

Steps:

Preheat the oven to 350 degrees Fahrenheit.
Cream the sugar and butter in a large bowl.
Add the egg and mix well.
Mix in the almond and soy flours until you have a uniform dough.
Press the dough onto a cookie sheet until it is about half an inch thick.
Bake in the preheated oven for 20 minutes.
Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.

Nutrition Facts : Calories 46, Fat 1.9, SaturatedFat 1, Cholesterol 7.9, Sodium 14, Carbohydrate 7, Sugar 6.4, Protein 0.8

GLUTEN-FREE BUTTERSCOTCH COOKIES

Gluten-Free Butterscotch Cookies image

Yet another yummy recipe that I de-glutened, so our whole family can enjoy. These are especially good as the sandwich of ice cream sandwiches, with either ginger, vanilla or cinnamon ice cream in them.

Provided by gemini jodi

Categories Dessert

Time 32m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 13

Ingredients

12 tablespoons unsalted butter
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups gluten-free baking mix or 2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 cup dark brown sugar
2 tablespoons sugar
sea salt (iodized salt won't work)

Steps:

Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.
Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.
Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).
Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.
Makes 4 dozen.

Nutrition Facts : Calories 130.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 31.9, Sodium 93.4, Carbohydrate 19, Sugar 18.8, Protein 0.4

GLUTEN-FREE ALMOND CRISPIES

Gluten-Free Almond Crispies image

Here's a wonderful treat everyone in the family can enjoy. Ideal with milk or tea, these cookies have cinnamon and maple in every crunchy bite. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

Ingredients

1/3 cup maple syrup
1/4 cup canola oil
1 tablespoon water
1 teaspoon almond extract
1 cup brown rice flour
1/2 cup almond flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup finely chopped almonds

Steps:

In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds., Drop by rounded teaspoonfuls onto parchment-lined baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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