The mister and I are experimenting with eating less gluten for health reasons. It’s been a real adventure for a couple of vegetarians who also try not to eat too much dairy. Gluten-free cooking has by fair been the biggest challenge for me yet though. Our old standby meal in the summertime is some kind of pasta with fresh or lightly sauteed veggies and fresh herbs on top. Well, that’s out. So many of the gluten-free packaged foods are just not all that good…including the pasta.
My mister is also a big cookie monster and he misses those most of all, so I thought I would give gluten-free baking a try. Doing some research it seems like I am in for a big learning curve in what flours to use and in what combinations to get the best results. I decided to start simply at first and went with almond meal for my first cookie. Almond meal is ground up almonds, and you can find it at grocery stores like Trader Joe’s or grind up your own almonds.
I do have to say that this cookie does have appeal beyond just gluten-free folks. The almond meal gives it a lovely nutty flavor and a satisfying texture. Try it out….see the recipe below.
Gluten-Free Almond Meal and Candied Ginger Cookies
adapted from Gluten-free Cookies from A Gluten-Free Day
1 cup almond meal (ground almonds)
4 tablespoons of melted butter
1/4 cup of sugar
1/2 cup candied ginger chopped
1 teaspoon of cardamom
1 tsp vanilla extract (optional)
- Preheat oven to 350 degrees F.
- Mix together the almond meal, sugar & cardamom.
- Then add the egg and the melted butter.
- Fold in the candied ginger.
- Place spoonfuls of the batter on your baking tray.
- Bake for 15 minutes or until the edges begin to brown.
- They should be crisp on the outside and slightly chewy inside.