Recipe: GF Almond Jewel Cookies
This recipe makes beautifully chewy gluten free cookies with almond crunch and a delicious gooey fruity centre!
Yields about 40 cookies, so it’s great to freeze some dough and make fresh hot cookies when needed in as little as 12min!
Ingredients 3/4 cup topica starch 1 cup oat flour 3/4 cup buckwheat flour 1 1/2 cups almond meal 1 1/2 teaspoons baking soda 1 teaspoon xanthan gum 1 teaspoon fine salt 1 1/2 cups brown sugar firmly packed 170 g melted butter 2 eggs 1 tablespoon almond extract 1 cup chopped sliced almonds
1 cup of unsweetened dense jam, choose your preferred flavour or a combination of flavours.
Whisk together the starch, oat flour, buckwheat flour, almond meal, baking soda, xanthan gum, salt until combined
In an electric mixer, combine brown sugar and butter then add eggs and almond extract. Mix until light and fluffy
Add dry ingredients into the mixer until well combined, turn down speed and add in almonds until just combined
Cover and place in fridge for 3 hours to rest, this is needed to stop them being dry like all other GF cookies (can be kept for 5 days) or split up and frozen
Preheat oven to 180 degrees
On a lined baking tray place 1 inch balls of dough 2 inches apart then slightly flatten each one with your palm then with your thumb make a well in the Centre.
With a teaspoon add a tiny amount of jam into each thumb hole before placing in oven for 12min (if frozen timing is the same) or until just starting to golden.
Top up each cookie with more jam as soon as you remove from the oven.
Let the cookies cool slightly before moving them so that they keep shape.
Keep in an airtight container for up to 5 days!