3 Ingredient Cookies are a paleo and gluten free cookie recipe. Full of amazing flavor, thanks in part to the almond flour they’re made with. The world’s easiest cookie recipe!
My friend (and fellow Foodie) Elizabeth Barbone of Gluten Free Baking has released her very own cookbook — The World’s Easiest Paleo Baking! I pretty much saw her pour her heart and soul into this cookbook online and was super excited when she contacted me to help her promote it! Of course I said YES!
The recipe for these 3 ingredient cookies calls for baking powder. Elizabeth also shares her super simple recipe for gluten free and paleo baking powder with us!
How to make gluten free and paleo baking powder
Active Time: 2 minutes
Yield: about 6 tablespoons
¼ cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl. Store in the pantry in an airtight container for up to 4 weeks.
You’ll want to be sure to put the expiration date on the glassware that you store the baking powder in. If it expires before you get through it in the 4 weeks time, you’ll want to make another batch!
What is the best paleo flour?
There are several kinds of flour that can used in paleo baking, including:
- cassava flour
- almond flour
- tigernut flour
- plaintain flour
- tapicoa starch
Flour needed for a gluten free cookie recipe
Elizabeth’s paleo and gluten free 3 ingredient cookies are made with almond flour. If you don’t want to buy almond flour, you can make your own by processing raw almonds in a food processor until they form a fine powder. Don’t process them too long or the oils in the nuts will heat up and you may end up with almond butter!
WW FreeStyle Plan: 3 SmartPoints for 1/16th batch – can make cookies large or small depending on preference.
How to make 3 Ingredient Cookies
3 Ingredient Cookies (Paleo and Gluten Free Cookie Recipe)
- 1 ½ cups finely ground almond flour
- ½ teaspoon baking powder
- ⅓ cup dark maple syrup
- 2 teaspoons vanilla extract
- Adjust an oven rack to the middle position and preheat the oven to 350
- degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium mixing
- bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
- extract. Stir until a sticky dough holds together.
- Drop dough by the tablespoonful onto the prepared baking sheet, spaced
- about 2 inches apart. For crisp cookies, press down the dough lightly
- with the at bottom of a drinking glass or measuring cup. (If the glass
- sticks to the dough, lightly wet bottom of the glass.) For softer
- cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the pan for about 3 minutes, then
- transfer them to a wire rack to cool completely.
- Allow the baking sheet to cool, and repeat with the remaining dough.
Now I have not made this recipe yet simply because I don’t have any almond flour. I’ve been out for quite awhile and simply just haven’t been able to find a good quality almond flour online.
I can’t get out easily being on crutches with the two little kids so when we run errands they are few and short on time! So if you have any brand recommendations of a Almond flour that I can order online I’m all ears!
If you are interested in adding a few other cookbooks to your arsenal be sure to check out The 17 Cookbooks You Didn’t Know You Needed!
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