Gluten free cookies

These almond cookies have the taste and texture of shortbread cookies. They are dairy-free, egg-free and gluten-free. They are not vegan as they contain honey.

I am fascinated by healthy baked goods. After doing a lot of conventional baking in my life, I am intrigued how "healthy" baking can be accomplished. I've had my share of disasters over the years, trying to make wholesome treats for my family. Two examples are my whole-wheat pastry for pie (my mom even said this was "not your best effort"!) and spelt biscuits (that were so dense and rock-like even the squirrels would not eat them!)

Recently, I visited a local organic bakery that specializes in gluten-free baked goods. I had a lemon-cranberry muffin with a cup of organic coffee. I was surprised at how delicious the muffin was. It wasn't oily or heavy at all.

My friend Dorothy, must eat a gluten-free diet as she is sensitive to products containing gluten. When we meet for coffee, she will bring her own gluten-free treats to eat. So when I saw the recipe for these cookies, I had to try them and the result was a very good and healthy treat. So this one's for you Dorothy!

Balance Cookies (from In the Kitchen with Anna (2008) by Anna Olson)

2 cups brown rice flour (I found this in Loblaws as "Bob's Red Mill Stone Ground Brown Rice Flour")

1 cup ground almonds (I used an entire 100 g package)

3 tablespoons sesame seeds, toasted (put seeds in a dry frying pan and cook until lightly golden)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup vegetable oil (I used sunflower oil -the original recipe calls for 1/4 cup oil but I needed to add more oil to the batter to make it stick together)

1/3 cup liquid honey (use the same measuring cup as for the oil and the honey won't stick)

24 - 30 whole almonds with skins

* Preheat oven to 350F. In a large bowl, mix together the brown rice flour, ground almonds, toasted sesame seeds, cinnamon and salt. In another bowl, whisk together the oil and honey. Add this mixture to the dry mix and stir together. Try squeezing the dough together...if it does not stick together, add a bit more oil. Form small mounds about the size of a walnut on lined cookie sheet (I use a Silpat non-stick mat). Press a whole almond down on top of each cookie, paying attention to the sides as they will crumble and will need to be pushed back together. Bake for 12-15 minutes but watch to make sure they do not burn on the bottom.