Gluten-Free Cookie #2 (second is better!)

Prep time: 30 minutesCooking time: 15 minutesTotal time: 45 minutes


cookies Yes, I'm still experimenting! As much as I liked the first recipe, there were a few things I didn't like about it. 1. I wanted to come up with an oil free version. 2. I thought it'd be faster if I didn't have to make herb tea for it. 3. I wanted to try it with almond flour (just blended up almonds in the blender). So.... I tried it for a Christmas party and .... success!! The texture of these is actually BETTER than the previous version! So now that I have your curiosity up, here's the recipe!


1 can
coconut milk (can use soy milk instead)
1⁄2 c
sorghum molasses (or honey)
1⁄2 c
almond butter
1⁄3 c
flax seed (ground)
1 c
coconut sugar (or sucanat, organic sugar, or other dry sweetener)
1 T
vanilla flavor
1 1⁄2 c
almond flour (you can blend almonds dry in the blender)
1 c
coconut flour
1 c
sorghum flour (or other pastry flour)
1⁄2 c
tapioca flour
1 1⁄2 t
1 c
1⁄2 c
carob chips (optional)


Mix first six ingredients (coconut milk to vanilla flavor) in a large mixing bowl.

ADD all dry ingredients and THEN gently mix until flour lumps are absorbed. 

DROP by tablespoon onto parchment papered or oiled cookie sheet (see notes for more detailed instructions).

BAKE in preheated oven at 350F for 15-20 minutes or until golden. Be careful or bottoms will burn.

SERVE warm.


The batter will be sticky, but don't panic. Just drop by tablespoon onto cookie sheet and carefully scrape it off the spoon with the tip of your finger. Pat it gently with the tip of the spoon to shape. There is no baking powder in these and they will not grow. So whatever shape they are, is how they will bake!