Wheat Flour Alternatives:
1. Almond Flour
Made from finely ground almonds, this flour is rich, nutty, and adds a lovely, moist texture. It’s perfect for cakes, cookies, and muffins, though it can make things a little heavier—like your willpower when facing a warm batch.
2. Coconut Flour
This one’s super absorbent, so a little goes a long way. It gives a light coconut flavor and is high in fiber, which is great, but also means you’ll need extra eggs or liquid to balance things out. Think of it as the diva of flours—it demands attention but delivers greatness.
3. Rice Flour
Mild in flavor and versatile, rice flour is often a go-to in gluten-free blends. It helps with structure but can be a bit gritty on its own. Pair it with starches or other flours for smoother results.
Four More Flour Options:
4. Oat Flour
Made from ground oats, this flour brings a mild, slightly sweet flavor that feels comforting—like a hug from grandma in cookie form. Just make sure your oats are certified gluten-free if that’s a concern.
5. Sorghum Flour
Light in color with a mild, earthy sweetness, sorghum flour works beautifully in breads and muffins. It also adds protein and nutrients, making your baked goods feel a little more wholesome without tasting like cardboard. I would try this in these Ginger Bourbon Almond Cookies.
6. Buckwheat Flour
Despite the misleading name, buckwheat is naturally gluten-free. It has a bold, nutty flavor that’s perfect in pancakes, waffles, and rustic breads. Basically, it’s the hipster of the flour world—quirky, flavorful, and always memorable.
7. Chickpea (Garbanzo) Flour
High in protein and fiber, chickpea flour brings a slightly savory note, making it great for flatbreads, fritters, and even cookies if you’re feeling adventurous. Warning: raw batter tastes awful, so bake it before you judge it.
8. Tapioca Flour (Starch)
Light, white, and slightly sweet, tapioca flour adds chewiness and binds recipes together. It’s not great solo, but as part of a gluten-free blend, it’s the reliable sidekick every superhero flour needs.
Ginger Bourbon Almond Cookies
Ingredients
- 2 egg whites
- pinch of salt
- 1+1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons bourbon
- 2 +1/2 almond flour
- 1/2 cup candied ginger cut into small pieces
Instructions
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Preheat the oven to 350 degrees F.
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Line two baking sheets with parchment paper.
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Using the whisk attachment of your mixer, beat the egg whites. When they become foamy, add the salt.
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Beat the whites until stiff peaks form.
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Add in the powdered sugar, vanilla extract, and bourbon and beat until thoroughly combined.
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Fold the almond flour into the egg white mixture.
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Stir in the ginger pieces.
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Use a teaspoon to form the cookies on the baking sheet. If you prefer to use your hands, wet them first because the dough is very sticky.
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Bake for 15 minutes.
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Remove from oven and transfer to wire racks to cook completely before serving.
So, do you like these Ginger Bourbon Almond Cookies? Then also check out some of these other delicious recipes:
VANILLA BOURBON BEE STING CUPCAKES
SWEET POTATO BOURBON SMASH
SAGE FRENCH MACARONS WITH PUMPKIN BOURBON MASCARPONE FILLING
