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   
1 Lb 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