I made some Italian style cookies with almond flour a few weeks ago, and was blown away by how chewy and crisp they were. With the number of people choosing to not eat gluten increasing, I’ve been trying to broaden my experience working with recipes that avoid wheat. If you are making food for someone with a severe gluten allergy, make sure that everything you use was made in a gluten free facility. Many people not eating gluten are just trying to avoid eating food that contains it as a main ingredient, so I put my cookies out at work with an ingredient list so that everyone can make their own decision.
What I like about these cookies is that they aren’t a science experiment, as gluten free baking can sometimes be. They are delicious, simple cookies that everyone should be able to enjoy. My co-workers ate them in record time, and the gluten free folks were stoked that someone thought of them. Plus the several I left at home were gone when I came back, because my boyfriend chose cookies for every meal of the day.
Here is the recipe I used, from the blog Meaningful Eats.