- 3 Cups of Blanched Almond Flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup coconut oil
- 1/4 cup of date syrup
- 1 whole egg
- 2 Eggs Whites
- 1 Tsp Vanilla Extract
- 1 cup of dark chocolate chips
- 1/2 cup toasted sliced almonds
This recipe depends on Bob’s Red Mill Gluten Free All Purpose Baking Flour, which our rabbi researched and approved for Pesach for people who eat legumes.
This is just slightly different from Nana’s recipe, and a current favorite with the local crowd. We haven’t tried making bars but presumably that works fine too. The cookie quantities are for large cookies – for smaller cookies reduce baking time.
makes about 2 dozen cookies Continue reading “Alice and Andrea’s Peanut Butter Cup Cookies”
This is the recipe Bill grew up with. I think it’s the standard toll house recipe. Both the bars and cookies are delicious.
Makes 1-2 dozen cookies, or square pan of bars (16 bars) Continue reading “Nana’s Chocolate Chip Cookies or Bars”
Purim returned to our home today with these delicious gluten-free hamantaschen! Continue reading “GF Hamantaschen”
GF Version of David Leite’s 36 hour GF chocolate chip cookies from Gluten Free Girl. By the way, do not double this recipe!
Daphne asked for this recipe, so here it is – one of our best gluten free cookie recipes, from a bag of Gluten Free Oats. In honor of Daphne, Bill and Cupcake. Who can resist the combination of peanut butter, oats and chocolate?
I know some people with Celiac Sprue are not able to eat oats, even gluten-free oats, but fortunately we can, and love them. Continue reading “Monster Cookies”