Make these soft, chewy, and not-too-sweet gluten free cookies with your favorite peanut or almond butter. The choice is yours, but make a double batch ‘cause they won’t last long – and they are even better the second day! We call whatever you can fit in your hand a serving!This is a conversion of one of our favorite pre-GF recipes.
Looking for gluten free cookie recipes? Try these other gfandme.com favorites:
Made with sugar and spice and everything nice…then stuffed full with cream cheese and raisins. What’s not to love about these gluten free cinnamon bun pancakes? Great for brunch – quick to assemble and your guests (gluten and non-gluten eaters) will think you’re a culinary genius. And waaaayyyy easier to make than actual cinnamon buns. Top with a cream cheese glaze if you want to be extra decadent!
Like this? You might also like these other gf and me gluten free recipes:
The next time you feel like chocolate cake – and let’s face it, there WILL be a next time – try this one. Made with 3/4 of a cup of cocoa, it is chocolatey to the point of decadence, and because it’s made with boiling water, it’s also really, really moist. One of those rare gluten free baked items that actually improves with age, this cake will be even better tomorrow, which is a good thing because the recipe makes one big ol’ sheet cake. For those of you who are better at cake decorating than I am (which will be most of you!) this would make a great decorated layer cake.
I have served this to unsuspecting guests who have had no idea that it was gluten free!
Have you been missing coconut shrimp since you went gluten free? These gluten free ones are sweet, salty, and pop-in- your-mouth tastey. And they are easier to make that you might think. Once you get the hang of it, you can throw these together in minutes. They make for great appetizers or party fare, but if you luv ’em as much as we do, you might want to serve them up for dinner with some Jasmine rice and a salad.
You might also want to try the following gf and me recipes:
These hearty biscuits taste just like the baking powder biscuits my sister used to make when we were kids. Buttery and salty, they are made with Cloud 9 flour giving them the look of a buckwheat biscuit. Try folding them over some grated cheese before baking – awesome! They are good hot or cold but because they only last a day or two, the recipe is small producing only about 6 biscuits.
These ginger cookies have just the right amount of snap and are loaded with sugar and spice and everything nice. Warm from the oven, they are soft and chewy and they harden up just a bit as they cool. If you can keep them around, they’ll last for days in an airtight container. This is an adaptation of a recipe that a friend of ours gave us years ago. Thanks Bernice!
The word “turnover” first appeared in print in 1798 (Oxford English Dictionary), but the 1753 edition of The Complete Housewife: or Accomplish’d Gentlewoman’s Companion includes a recipe for an early version called “Pasties.” These were made with apples, ambergris or orange flower water, and puff paste. Our recipe doesn’t have anything as exotic as orange flower water or ambergris, but they are gluten free and taste fabulous! Difficult to make the first time, they get easier once you get the hang of it, and are certainly worth the effort. These are filled with cherry pie filling but you can use any filling you want – including savories if you omit the sugar.
This recipe makes a large, rich cake that’s moist and full of chocolaty goodness. Great with chocolate icing for a double chocolate hit but we also recommend eating it naked (the cake, that is) or with a scoop of vanilla ice cream. Baked as a round layer cake, it’s also great for birthdays! TIP: If you like mocha, top your cake with coffee whip. Recipe included below.
NOTE: We posted this recipe early on when we started this blog and wanted to repeat it for our new followers. Apologies to those of you who have already seen it.
These pancakes are lightly sweetened with just a hint of a crust on the outside. They’re also easy to make so make lots ’cause you can freeze them. Try one thawed in the toaster with peanut butter or your favorite jam for a quick weekday breakfast.
Any all purpose gf flour will work for these gluten free pancakes, but we like to use Cloud 9 – made in New Westminster, British Columbia and found at our local Costco. Made with Cloud 9 flour, these pancakes are high in fibre and protein and make a great meal Sunday morning or Tuesday night.