Gluten free dark chocolate chip cookies

I am always trying to figure out that perfect cookie recipe since going gluten free. I think my search is finally over. I hit the jackpot and literally can’t stop eating these cookies. I think I am on number 4!

I love crispy cookies and my husband likes soft cookies. My first several batches I baked the cookies for 12 minutes and they crisped up nicely! Now I am baking the remainder of the dough for 10 minutes so it is more of a soft batch cookie that my husband loves. My kids, they can careless if their cookies are crispy of soft — they are just happy I am making cookies!

Gluten Free Dark Chocolate Chip Cookies

 

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Chewy fruit granola bars with chocolate chips

My granola bars were running low — so I experimented with another version and have to say this is just as good if not better than the batch I made before — except since the syrup is thinner — I had to bake these ones.

GranolaBars_Chewy

Chewy fruit granola bars with chocolate chips

Makes approximately 10 bars

Ingredients:
1/2 cup flaked coconut
1-1/2 cups gluten free oatmeal
1-1/2 cups gluten free crispy rice cereal
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup + 1 TBSP molassesIMG_6094
1/3 cup honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips

Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan.

Combine the oatmeal, rice cereal, raisins, coconut and cranberries together and mix.

IMG_6095Combine the molasses, honey, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.

Pour the syrup over your cereal mixture. Stir with a heatproof spoon until the dry ingredients are evenly coated. Then fold in the chocolate chips — they will melt from the heat of the cereal mixture. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5-10 minutes. Cool overnight.

Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper, plastic or place in ziploc snack bags. Store at room temperature for up to a week – if they last that long!

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