Best Gluten-Free Cookie Recipe Ever

I understand the title is quite a statement. But, if you’ve ventured into Gluten-Free, Dairy-Free baking like I have, you know the outcome can be grainy, dry, and sometimes, just plain bland. This is not the case. These cookies have stolen my heart, and since today is Valentine’s Day, what better way to celebrate than with these soft and chewy delights. I do have to give credit where credit is due because these aren’t my original recipe. They belong to a lovely gal with a lovely blog called: I have, however, put my own spin on them. Please visit her blog for the original recipe and other super yummy things!Ingredients:

2 tightly packed cups almond flour

1/2 cup coconut sugar

1 Tbsp olive oil

2 Tbsp room-temp Ghee (Ghee does not make them dairy-free but does make them kind of amazing. You can just use olive oil here instead or coconut oil)

2 Tbsp almond milk (homemade almond milk is delish I’ll write a post on how to make it! So much better than store bought)

1 Tbsp vanilla extract (I want to try using almond extract I think they would taste amazing)

1/4 tsp salt (I used pink Himalayan salt)

1/4 cup roughly chopped dark/and/or milk chocolate (again, if you use milk choco it does not make the cookies dairy-free, but does somehow make them taste like they have caramel in them – oh goodness!)

1 handful chopped macadamia nuts (I used the salted and roasted kind)

1 handful dried tart cherries How-to:

Preheat oven to 350. Line a baking sheet.

Mix all ingredients in a large bowl, except for choco, macadia nuts, and dried cherries.

Mix well with a wooden spoon or with your hands. I use my hands – want to give them plenty of love today…mmmm…Add the rest of the ingredients: choco, nuts, cherries. Mix well. Make small balls with dough using your hands. Dough is crumbly but sticks together when you roll it. They are about 3/4 inch thick and 1.5 inches long (aprox makes 12 cookies). Taste raw dough because its yum. Place onto cookie sheet and stick in the oven for 15mins!

Pull them out and check that they look “cracked” and edges are golden – that means they are ready. Don’t overcook!

Eat and enjoy.Happy Valentine’s Day 2014! And the reason why this Valentine’s Day is so amaing is because my little daughter Olive turns 5-months old today ❤ …and this is what it looks like to bake with a 5-month old: She’s in there somewhere!

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