2 lb 3 oz American Almond® Blanched Almond Flour
12 1/2 oz Buckwheat flour 
12 1/2 oz Millet flour   
8 3/4 oz Tapioca flour (starch) 
3/4 oz Xanthan gum   
1/3 oz Baking soda 
3/4 oz Spice Cookie Blend (formula follows) 
15 oz Unsalted butter   
1lb 6 oz Dark brown sugar 
1/2 oz Salt 
10 oz Eggs 
8 3/4 oz Yogurt   
1 lb 12 oz Dark molasses 
1 lb 6 oz Raisins

Spice Cookie Blend

4 1/2 oz Ground cinnamon   
1 1/4 oz Ground nutmeg   
2 oz Ground ginger   
1/2 oz Ground allspice

Combine all of the spices.  Keep tightly sealed using as needed for spice cookies, breads and cakes.


Stir together the American Almond® Blanched Almond Flour, buckwheat, millet and tapioca flours, the xanthan gum, baking soda and Spice Cookie Blend.  Set aside.

Cream the butter and brown sugar until smooth and fluffy.

Beat in the salt and eggs.  Scrape the bowl and beat in the yogurt and molasses.

Stir in the dry ingredient mixture.   Stir in the raisins.

Portion the batter onto parchment-lined baking sheets using a 1-ounce portion scoop and spacing the batter 3 inches apart to allow for spread.

Bake at 375°F until the batter sets, from 15 to 18 minutes.  Cool the cookies on the baking sheets on a rack before serving or storing.

Formulation courtesy of American Almond