Ingredients

1 stick butter (1/2 cup) softened

1/2 cup brown sugar

1 tablespoon vanilla

1 1/4 cups all purpose gluten free flour (I used Namaste)

1/4 cup cornstarch

1/8 teaspoon salt

2-5 tablespoons milk

almond flour

Instructions

Heat oven to 375 degrees and line cookie sheet with parchment paper

Cream butter, sugar, and vanilla together in mixing bowl. Add all purpose flour, cornstarch, and salt. Stir in by hand. Add one tablespoon of milk and stir. If dough is still too dry and floury add another tablespoon milk and stir again, repeating until flour has blended into the dough.

Put a pile of almond flour on a piece of waxed or parchment paper. Pat a small ball of dough down on the almond flour, then flip it over so almond flour coats the top and the bottom of the ball sits in the pile of almond flour. Pat down and flip, repeating several times until the dough is fairly flat. Adding almond flour to top and bottom as needed, cover with a second piece of waxed or parchment paper and roll until very thin. Cut rounds of dough with a small glass or cut shapes with cookie cutter as desired. Using almond flour for this prevents the cookie from becoming tough and floury as it tends to with other flours, especially if you use coarsely ground almond flour.

Place cookies on prepared pan. They don’t rise or spread so they don’t need a lot of space between them. Bake at 375 degrees until cookies brown around the edges, about 7-9 minutes. Cool completely.

Put a blob of nutella on the bottom of one cookie place bottom of a second cookie on top. Gently squish cookies together so nutella spreads to the edges.

Cookies should turn out crispy. If they are chewy instead they are either too thick or underbaked.

Other filling options include peanut butter, frosting, or melted chocolate if nutella isn’t your thing. I like using it to frost things because it is delicious and less unhealthy than actual frosting.

It is not necessary to chill the dough before rolling. It is actually preferable not to as chilled dough is more likely to end up with air pockets in the baked cookies. 

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