I made these bars for Valentine’s day dinner. No typical Valentine desserts like flourless dark chocolate cakes or chocolate dipped strawberries – because I have a guy that LOVES caramel. Whenever I’m done making a batch of caramel Pete takes … Continue reading
Ok, my gluten free friends, you asked for it and I’ve got a good one for ya! These cookies are made like a very simple chocolate macaron, but without the almond flour. They are a super easy one bowl cookie, no mixer required and easy to multiply. Next time I think I’ll add some toasted walnuts or pecans, maybe a 1/4 cup, just something to think about.
Two important things to note about this recipe: 1) even if you use parchment paper, spray it with some nonstick spray before you bake, these cookies are sticky. 2) Don’t be afraid to bake these a little longer than you think, the lack of flour will keep them chewy even if they’re a bit over baked, but under-baking will lead to a gooy mess.
Gluten Free Double Chocolate Cookies
makes 10-12 cookies
1.5 cups powdered sugar
1/3 cup cocoa powder (dutch process, unsweetened)
pinch of salt
2 large egg whites
1/2 Tbsp vanilla extract
1/2 cup chocolate chips
First whisk together the powdered sugar, cocoa and salt, preheat your oven to 350. and line a cookie sheet with parchment then cooking spray.
Now, using a rubber spatula, stir in the egg whites and vanilla. You’ll have what looks like a very thick brownie batter. Then stir in the chocolate chips.
Using a spoon or easy release cookie scoop (ice cream scoop) plop heaping tablespoons of the mixture onto the prepared parchment. These guys spread out a lot so give them space!
Bake them for 14-15 minutes until the tops are glossy and cracked. Then slide the whole sheet of parchment onto a cooling rack (don’t try to take them off yet!). Allow them to cool completely before indulging.
These are delicious with milk, coffee, ice cream… or even kittens…
I love my Tuesdays off. Its the perfect mini weekend to get things done and watch TV with the kittens. Today I was in the mood for some comfort food. Nothing too complicated, just simple and delicious – and maybe for the first time ever, today that didn’t involve chocolate. Today butterscotch was my cure for the chilly Michigan blues.
Traditionally, butterscotch is made from brown sugar and butter, sometimes a little cream, like in ice cream topping. When in “butterscotch chip” form, who knows what’s added, I don’t really want to think about it. But it’s gosh-darn delicious – there is a reason why this recipe did not make to my “healthy” category.
The name butterscotch actually has nothing to do with Scotland. It may come from the process of making butterscotch flavored hard candies that had to be, “scotched,” or cut, into pieces before being wrapped individually. Or it may be a variation on the word “scorch,” because the candy needed to be boiled to a high temperature. At least we know where the “butter” in butterscotch comes from, and we’re sure that it is extremely wonderful…
makes about 4 dozen
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cups AP flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
3 cups oats
1 bag butterscotch chips (11-12 oz.)
Preheat your oven to 375 degrees. Beat butter and sugars until creamy and fluffy, then add eggs and vanilla. Mix all the dry ingredients except the butterscotch chips in a bowl and set aside.
Slowly beat the dry ingredients into the butter mixture, just until completely incorporated. Then stir the butterscotch chips in with a rubber spatula.
Scoop heaping tablespoons of the mixture onto lined baking sheets, leaving about an inch and half between scoops. I used a 1″ ice cream scoop for this.
Bake for 9-11 minutes until golden around the edges and just setting in the middle. An easy trick my mom taught me when I first started baking: take the cookie sheet out immediately after the first cookie has puffed and fallen. Thanks, mom!
Now scarf them down while watching the icicles drip and cuddling your kittens…