This is the best grain free cookie. Danielle Walker is the author of the blog Against All Grain and also has several cookbooks that offer recipes for a grain free diet. Danielle has wonderful recipes and this is one example of her amazing talent and contribution to the grain free platform.
I have made this recipe on numerous occasions and each time I can't believe that the cookie is grain free. I have made these cookies with both almond meal, almond flour (finer than meal) and cashew flour. I have also done a half and half blend of the two flours. The recipe calls for almond but honestly, I love the cashew flour the best. This flour offers great flavor to the dough. I make all of my flours in my Vitamix. I buy raw almonds and cashews in bulk. This is cheaper than purchasing the flours and keeps my flour as fresh as possible because I can make it as I need it. I do store any left over flour in the refrigerator for my next batch.
On a frazzled baking day I actually made these without butter and they still turned out great. I brushed the top of each baked cookie with melted butter to add the butter flavor to the cookie. The dough was gooey and perfect. I make them this way on purpose sometimes.
The only concern that you need to watch for is, when baking with nut flours they can burn on the bottoms of the cookies if over baked. I usually bake them on parchment paper and turn them half way through baking in case my oven has any hot spots. You can also turn the oven temperature down and cook them a bit longer. My oven is touchy so I know that I need to turn the heat down and watch them closely the last few minutes.