Craving something yummy? Try these four gluten-free cookie recipes this weekend!
These gingersnaps are full of flavor.
They’re chewy, moist, and have a crackly top, as any gingersnap should.
If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!
Gosh, those cookies were good. Rrr… I mean it was a great bonding experience.
It seemed like Auntie Lesley always had a fresh batch in the jar just waiting for my sister and me. They were doughy, and melty, and buttery…
When my Mom would ask my sister and me why we liked Auntie Lesley’s cookies over her own, we’d always say “but Mom, they’re not cookies. They’re pie crust balls with chocolate chips. They cannot be compared!”
I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles
(I’ve also made them with the cocoa pebbles and both are awesome!).
Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free.
Try them today. You’ll love them!
These light (and no, not in the fat content sense), buttery, sweet little wafers will melt in your mouth.
Plus, shortbread is perfect for making gluten free because it’s supposed to be a little crumbly.
I don’t even bother making wheat shortbread cookies anymore because everyone likes these just as much, if not more.