I don’t like peanut butter.  I’m off gluten.  I love cookies.

It’s a hot, Sunday afternoon, and I am lolling around, overheated and sleepy.

What is a girl to do?

Well, one of the best – really the best gluten-free chocolate chip cookies can be found at My Gluten Free Kitchen – peanut butter cookies at My Gluten Free Kitchen so I went there in search of some kind of nut butter cookies, but finding only peanut butter, used the recipe as a basis for my own.  The major differences are different gluten-free flour and use of almond butter and slivered almonds instead of peanut butter and peanut butter baking chips.  (Ugh!  You just don’t know how much I dislike peanut butter!!)  But, these are pretty good, if I do not-so-modestly say so myself.

Gluten-Free Almond Butter Cookies

1.5 c. Bob’s Red Mill 1-for-1 Gluten-Free Flour
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/2 c. softened, unsalted butter
1 c. almond butter (unsalted from Trader Joe’s)
3/4 c. white sugar
1/2 c. dark brown sugar
1 egg
1 T. cream / half-and-half
1 t. vanilla extract
1 c. slivered almonds

Preheat oven to 350F. Beat together butter, almond butter, and sugars till creamy. Beat in egg and vanilla until fluffy. Add the flour, soda, salt, powder, and beat until well blended. Stir in slivered almonds

Refrigerate dough for at least 30 minutes. Gluten-free baking – at least cookies – seem to do better with chilled dough. Use a cookie scoop or a couple of teaspoons to make your cookies.

If you like, roll your cookies in granulated sugar before baking.

Bake for 8-10 minutes. Be sure to make test cookies! Let cool a few minutes on cookie sheet, then remove to wire rack to cool.

When done – devour!!