Buttery Almond Tea Cookies Pure Love Granola, LLC
Preheat oven to 350′ (conventional) – 315′ (convection)
Yields: 18-24 cookies
1 cup light brown sugar
1 cup dark brown sugar
2 sticks unsalted butter, softened
2 large eggs
2 teaspoons almond extract
1 cup brown rice flour
1 cup coconut flour
1/2 cup almond flour
2 teaspoons xantham gum
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups Pure Love Almond Granola
Cream butter and sugar together for 3-4 minutes until mixture is light in color. Making sure to scrape down the bowl, then add the eggs one at a time. Mix well and add the almond extract. Combine all of the dry ingredients together including the granola. Be sure to scrape down your bowl again and add dry ingredients all at once.
Mix until just combined.
Layer the baking pans with parchment and scoop out the cookies and lightly press them down. Leave space between the cookies because they will spread just a little.
Place in the oven and bake until they are light brown. Do not overcook.
Convection – 7 minutes
Conventional – 10 minutes
Baking time will vary with ovens