Egg-Free Coconut Almond Cookies - from Bob's Red Mill

[Gloria]

Egg-Free Coconut Almond Cookies

1 c. sugar
1/2 c. butter, margarine or ghee/Spectrum spread combination
1/3 c. milk (may use rice, almond, etc.)
2 tsp. vanilla
3/4 c. white rice flour
1/3 c. coconut flour (not shredded coconut)
2 Tbsp. potato starch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. almonds, sliced or chopped (optional)

Preheat oven to 350°F. Cream together butter and sugar with an electric mixer and beat two minutes. Add vanilla and milk and beat for an additional minute. In a separate bowl, mix together dry ingredients except almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place on greased cookie sheet and bake 10-12 minutes.