Preheat the oven to 350°F. Oil a baking sheet.
Put the flour and salt in a bowl.
Put the oil and maple sugar in a food processor and blend until creamy. Add the egg and almond extract and blend until well mixed. Add the mixture to the flour and stir until well combined.
Shape the dough into walnut-size balls and place them about 1/2 inch apart on the prepared baking sheet. Gently flatten the cookies with the tines of a fork.
Bake for about 10 minutes, until light brown. Cool for at least 10 minutes before eating.
Makes about 18 cookies
Reprinted with permission from © Leslie Cerier, Gluten-Free Recipes for the Conscious Cook, by Leslie Cerier, published by New Harbinger Publications click for book review
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