¾ Cup Brown Rice Flour
¾ Cup Whole Rye Flour
1 tsp. Baking Powder
½ Cup Soy or Pure Vegetable Oil
½ Cup Carob Syrup or Rice Syrup
1 tsp. Pure Almond Extract
Non-Hydrogenated Margarine for Cookie Sheet
Preheat oven to 350 degrees.
Grease the cookie sheet.
Beat the oil, syrup and almond extract together
in a large bowl.
Mix in the remaining ingredients. Blend well.
Shape the dough into 1-inch balls and place on cookie
sheet about 3 inches apart. Flatten with back of spoon,
and gently press a whole almond into the center.
Bake for 10-12 minutes, until a light golden brown.