While trying my hand at adapting my mom's scone recipe, I stumbled upon Scookies! They're moist and flavorful and wonderful to eat on their own. Or they make a great flat pallette on which to spread jams, nut butters, or anything else you can imagine. —AdinaM
grams all-purpose gluten free flour mixture
grams almond meal
butter, cold and diced
plain sheep milk yogurt
In This Recipe
Preheat the oven to 350 degrees 4 and line one or two large cookie sheets with parchment paper.
In a small bowl, whisk together the flaxseed meal and boiling water to create a paste, set aside.
In a 14-cup food processor with the pastry blade, combine the flour mixture, almond meal, sugar, baking powder, and baking soda. Pulse to combine well and scrape down the sides to combine.
Add the butter and pulse until the mixture befins to look crumbly. Scrape down the sides to combine.
Add the yogurt and eggs and pulse until well combined, you may need to scrape down the sides and mix by hand to get the edges combined.
Spoon 2 inch sized balls of the mixture onto the baking sheets at least 4 inches apart. Bake for about 15 mintues or until the edges have begun to brown.
Cool on wire racks for at least 10 minutes before enjoying!