Before I leave for two weeks on a vacation to visit friends, I wanted to share another fun recipe. Still taking advantage of summer fruit while it's here - I really was in the mood for a new kind of cookie. Blueberries in a cookie? A cookie full of anti-oxidants? Sounds like a great idea.....but I haven't figured out if this is a cookie or a muffin :-) I adapted this recipe to make it gluten-free from a recipe by Giada De Laurentis at the Food Network.
It's looks like a cookie and bakes like a cookie, but it has the texture of a muffin. Kind of like a muffin top. Yeah! Who doesn't love a muffin top!
The original recipe called for 1 cup of sugar. I used 1/2 cup of the Splenda Blend product. I think next time I will cut it back to 1/3 cup. They are plenty sweet. You could probably use all Splenda as well - but baked goods generally don't brown with all Splenda. You could also use part Splenda and part sugar. But I would definitely keep it under a cup.
Gluten-free Blueberry Almond Cookies
- 1 1/2 cups Gluten-free flour
- 1/2 cup almond meal or finely ground almonds
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp Xanthan Gum
- 1 stick unsalted butter
- 1/3 - 1/2 cup Splenda-blend
- 1 egg
- 1 tsp almond extract
- 1/4 cup milk
- 1 - 2 tsp lemon or orange zest
- 1/2 cup chopped almonds (or any nuts, really)
- 1 cup fresh blueberries
Preheat oven to 375 degrees F (175 degrees C). Parchment paper on your cookie sheet is recommended, or you can grease your cookie sheet.
- Combine the flour, almond meal, baking powder, salt, and Xanthan Gum and blend with a whisk.
- With an electric mixer, cream butter and sugar well (note that Splenda doesn't "blend" with butter as well - it will be fine once the other ingredients are added).
- Add the egg and continue beating.
- Add the milk, almond extract, and zest.
- Mix in the dry ingredients.
- Remove from mixer and mix in the nuts.
- Gently fold in the blueberries (try not to break them)
- Refrigerate the dough for about 30-40 minutes.
- User a spoon or cookie scoop and place on cookie sheets. Flatten each cookie slightly (they won't spread much).
- Bake for about 15 minutes. Remove the cookies to a wire rack to cool.
I used a medium-size cookie scoop and got about two dozen cookies. You could get more if you make a smaller cookie. Enjoy those blueberries while they're here!
See you in a couple of weeks!