These cookies are wonderful for people who have sensitivities to wheat. They also contain no eggs, and if you use Earth Balance spread, no dairy.
 
Almond Sandies

 
Ingredients:
1/2 cup butter or Earth Balance spread
6 T. Sucanat or Rapadura
1 tsp. all natural vanilla extract
1 cup ground almonds (grind them fine in the blender)
1 cup oat flour (you can buy this in some groceries, or grind oats in small amounts very fine in the blender or VitaMix)
 
Directions:
Preheat your oven to 325. Grease cookie sheets with butter, Earth Balance or a little olive oil. Place first 3 ingredients in a medium sized mixing bowl and mix with a hand held mixer for 2 minutes. Add the almonds and oat flour. Mix just until dough takes shape. Use a spoon to lift tablespoons of the batter and roll in your hand into a ball. Place on the cookie sheet and bake for 25 minutes. You can sprinkle these with a little cinnamon for color if you like.