Gluten-Free Coconut Almond Cookies

By popular request, here's the recipe I tweaked from one on the back of a flour package. Veganized it, almonded it up a bit, and then made half the batter with dark chocolate chips and half with raw almond slivers.

1 cup sugar (hey, it's a holiday weekend)
1/2 cup Coconut Butter (or Earth Balance, I suppose)
1/3 cup Coconut Milk (as in milk from the carton, not the canned product. Used Regular Unsweetened. I suppose Vanilla Unsweetened Almond Milk would be just fine, too.)
2 tsp vanilla extract
1 tsp almond extract
3/4 cup White Rice Flour
1/3 cup Coconut Flour
2 Tbsp Potato Starch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup raw, sliced almonds
1/4 cup dark chocolate chips

Preheat oven to 350. Cream together butter and sugar. Add vanilla and almond extracts and coconut milk. Separately, mix dry ingredients (except almonds and chips). Add dry to wet. Cut batter in half (or not) and mix almonds into one half and chocolate chips into the other (or not). Bake in lightly greased mini-muffin pan for 10-12 minutes according to the original recipe, but it took 15 minutes for my oven to produce perfection.

Enjoy!