If you like a crunchie, chocolaty, nutty cookie - these are for you!  These cookies did not last long in this household......maybe make a double batch if you have a bigger household.
This has become my "go to" standard gluten free cookie recipe.  It is easy to whip up and very versatile too.  Here I used some almond meal in the mix, but coconut flour would easily work too.  If you use other gluten free flours, there might be a change in the texture - possibly a more softer cookie - but they should still taste great!
These cookies were the first thing to come out of our new oven - yeahhh!  We went with a coil top electric stove, that has a large capacity oven.  It is self cleaning - ( whooo hooo!) and the actual surface area on the stove top is quite a bit bigger than my old stove.  I am in heaven!
Now onto the cookies: (this post will be linked to Allergy Free Wednesdays - a great recipe resource!)
1/2 cup Brown Rice Flour
1/4 cup Tapioca Starch
1/3 cup Sorghum Flour
1/3 cup Almond Meal
1/2 tsp. Baking Soada
1/4 tsp. Baking Powder
1/2 cup Almond Butter or Peanut Butter
2 Tblsp. Butter
2 large eggs
2/3 cup Organic Cane Sugar
2 tsp. Organic Vanilla
1/2 cup chopped nuts - almonds or walnuts
3/4 cup Chocolate Chips - semi-sweet
In a medium sized bowl, combine the dry ingredients, whisking well.
In a smaller bowl, add the almond butter and butter.  Using a hand mixer, mix until smooth.  Slowly add in the sugar, beating well.  Add the eggs and vanilla, beating well until combined.
Add the Almond butter mixture to the dry ingredients.  This will be a stiff cookie dough.  Once combined, add in the nuts and chocolate chips, mixing well.
Drop by the spoonful onto a cookie sheet that is lined with a silpat mat.  Lightly press down with a fork.
Bake in a preheated oven at 350 degrees, for about 20 minutes until cooked through.  Transfer to a wire rack to cool.

Ina Gawne


  1. I love every recipe with almond butter in it! Your cookies are looking divine & just wonderful to look at! Another must make of yours!
    We can't find sorghum flour over here & do you think that i can use teff flour instead? Thanks! 🙂
    Your stove is looking good! But I prefer gas cooking. I have a 5 pits gas cookerr in my kitchen! 🙂

    1. Thanks Sophie! Yes, I think Teff flour would work. Oh you are so lucky to have gas! The very best way to cook! 🙂

  2. I agree with Sophie! I haven't met an almond butter recipe that I haven't liked. It's usually divine in cookies and bars, and these look divine for sure! They wouldn't last long in my house either. 😉
    Yippee on a new stove! I LOVE my self-cleaning feature. I use that about 2-3 times a year and time it when the house is chilly and needs some extra heat because we don't have the woodstove going or it's a super cold day and the woodstove needs help. 😉 Early spring after I'm done buring wood, fall before I'm burning wood, and winter usually. You will enjoy it for sure!

    1. Thanks Shirley! That is a great idea - to use the self cleaning mode during the colder months! No more nasty oven cleaners! 🙂

  3. Sophie, my experience is that teff is way more bitter than sorghum flour. You might substitute sorghum with 1/2 teff and 1/2 millet instead.

  4. Hello Ina,
    These are amazing!!! I'm so glad you shared this recipe! My kiddos love chocolate chip cookies and so these will be made for sure within the week! I have all the ingredients on hand. Thanks for a great recipe!!! 🙂
    Be Well,
    P.S. LOVE your new stove! Isn't it fun getting new toys for the kitchen!! 🙂

    1. Kathy - a silpat mat is a silicon baking mat you line your baking sheets with. They are fabulous - no more greasing a cookie sheet, they wash up great, and your cookies won't burn. They can be bought in most kitchen department stores.

  5. Could you please make the recipes printer friendly so I do not have to print out all the comments and unnecessary stuff? I want to conserve paper and ink when possible.

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May 1, 2012