Every bite of these cookies contains cinnamon and maple. Your whole family will love them.
—JEAN ECOS HARTLAND, WI
PREP: 20 MIN. • BAKE: 10 MIN./ BATCH • MAKES: ABOUT 3 DOZEN
1/3 cup maple syrup
1/4 cup canola oil
1 tablespoon water
1 teaspoon almond extract
1 cup brown rice flour
1/2 cup almond flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup finely chopped almonds
1. In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds.
2. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.
NOTE Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
PER SERVING 54 cal., 3 g fat (trace sat. fat), 0 chol., 18 mg sodium, 6 g carb., 1 g fiber, 1 g pro. Diabetic Exchanges: 1/2 starch, 1/2 fat.