Almond Oat Lace cookies

1/2 cup unsalted almonds with skins
2 tablespoon gluten free old-fashioned oats
6 tablespoon (3/4 stick) unsalted butter
6 tablespoons superfine sugar (blend granulated if none avail)
2 tablespoon packed light brown sugar
1 ½ teaspoon honey
1 tablespoon almond flour
¼ teaspoon kosher salt
4 oz. bittersweet chocolate, melted-

  if you us gluten free oats and almond flour

Arrange racks in lower and upper thirds of oven
Preheat to 350ºF
Line rimless baking sheets with parchment paper
Pulse almonds and oats in a food processor until coarse meal forms - set aside

Melt butter in medium saucepan over medium heat
Add both sugars and honey; whisk until blended and sugar dissolves (3 to 6 minutes
Remove from heat
Add nut mixture, almond flour and salt
Stir until well blended (butter may not incorporate easily)

Spoon batter by one teaspoon portion onto baking sheets,
Space minimum of 2.5 inches apart. These Spread!
Use your fingertips to pat into 1/4" thick rounds, form into smooth circles.
Bake, rotating sheets after 6 minutes, until dark gold brown and cookies spread out into a thin layer - estimate 10 to 12 minutes.
Slide cookies on parchment onto wire rack and let cool

Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until set - about 2 hours.

DO AHEAD: can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper

Number Of Servings: 36

Preparation Time: 25

Personal Notes: Original recipe is not gluten free. calls for 1 tablespoon of all-purpose flour, so I subbed with almond flour. I think you could cut butter back to 5 tablespoons.
I made balls 1 inch, recipe called for 2 inch.
These are very delicate when done and break easily, but they taste like candy.

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Cookies

Prep: 25 minutes   Cook: 12 minutes  Oven: 350^oF

Makes: about 90 cookies

These chocolate cherry peanut butter oatmeal cookies have it all going on: oats, nuts, dried fruit, and chocolate. The scent of them baking will warm your house, through and through. These cookies are made without flour. For the best crunch, be sure to use old-fashioned rolled oats, not the finer-textured quick-cooking varieties. I like natural peanut butter for its deep peanut flavor. Store the cookies in a covered container up to several days or freeze up to 2 months.

Ingredients:

¼ cup (½ stick) unsalted butter, softened
¾ cup each: granulated sugar, packed dark brown sugar
2 large eggs
1¼ teaspoons baking soda
1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats (can make with Gluten Free)
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into ¼-inch pieces

1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer.  Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.

2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment paper-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.

3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber

https://www.chicagoreader.com/Bleader/archives/2015/12/03/jeanmarie-brownsons-everything-cookie-can-slake-a-stoners-hunger

 2022 - made batch as bars, using standard baking sheet, lined with parchment.  it is difficult to bake center without overbaking edges. Try dropping to 325F next time?

Gluten-Free Almond Flour Shortbread Cookies

https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-shortbread-cookies-recipe
I was looking for something GF for a friend with celiac and another with intolerance.
Found this and decided it would be easy to add 'extras' - so far so good
					REFRIGERATE
PREP:	5 min			Cook time:	8 to 10 - I did 12
Temp:	350 F			Makes:	15 to 16
Ingredients:
1	cup	almond flour (I used meal)
3	Tbsp	softened butter
3	Tbsp	confectioner's sugar
1/8	tsp	salt
1/2	tsp	vanilla extract
PREP Steps
1	Heat the oven to 350°F
2	line a baking sheet with parchment paper.
tip:	reminder - if doing gluten free for Celiac, keep pristine.
Dough Steps:
3	mix all ingredients together in bowl
tip	I had to hand mix (literally by hand) and kneaded into shape
4	roll into log, keep splitting pieces in half until you end up with sixteen
Bake Steps:
5	arrange dough balls onto sheet about 1" apart
6	flatten slightly by hand or with fork to about 1/4" thick
7	bake for 8 to 12 minutes, turning every 4 minutes.
Finishing Steps:
8	remove from oven, cool in pan for 10, then transfer to rack and cool completely
Options:
1	Add 1/4 to 1/3 cup sliced almonds or walnuts to dough
2	Add 1/4 to 1/3 cup candied ginger to dough
3	surround chocolate disc or chocolate covered almond with dough
4	add 1/4 cup mini chocolate chips and 1/4 cup craisens
watch baking time as any of these options will make dough thicker and may take longer to bake

Rice Krispie Treats

 Prep Time: 10 min

Total Time: 30 min

Servings: 12

 https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• -- OR -- 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal   

 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

 

Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

Date Fruit and Nut cookies – Gluten Free

– made up by Boug 2017

Bake: 350°F for 8-10 min

Ingredients:

·       13 oz. baking dates

·       1/2 cup coconut oil

·       1/2 cup pistachios

·       2 eggs

·       1/3 cup blueberries

·       1/4 cup cashews

·       1/4 cup craisins (cherry flavored)

·       7 oz. unsweetened coconut flakes

·       1 cup gluten free granola

Method:

1.  Break up baking dates, and blend together with coconut oil.

2.  Add eggs – blend until smooth

3.  Add rest of ingredients, and gently blend together until they combine.

4.  Using two spoons – place about 1 rounded teaspoon onto parchment papered baking sheets – about 1 inch apart

5.  Flatten gently – coat cup (or gloved fingers) with coconut oil to avoid sticking.

6.  Bake until set – about 8 to 10 minutes in 350F oven

Chocolate Puddle Cookies

325F - 12 to 15 min

I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. I prefer to use non-alkalized cocoa powder (Scharrfen Berger or Dagoba) but also tested with Droste, which is a Dutch-process cocoa powder. All with success. On the nut front, be mindful of how you toast your walnuts - it's the single factor that impacts the personality of these cookies most. Using deeply toasted walnuts makes for a much more intense, nutty cookie. Lightly toasted walnuts can sometimes be mistaken for chocolate chips, and make for a much more mild cookie. Both good! Also, cooking time - you don't want to over or under bake here - over bake, and your cookies will cool too a crisp, under bake, and they are too floppy and crumbly. Also, underbaking makes it more difficult to remove the cookies from the parchment paper after baking - you get the swing of it after a batch or two. Use large eggs, I suspect if you use extra-large, the batter will run, and you'll have to compensate with more powdered sugar.

3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.
Makes 18 large cookies.

101 Cookbooks http://www.101cookbooks.com/

Joules Here:

I would say, we need to cut it down to about 1/2 tablespoon per cookies to get more quantity out of this recipe. The cookies are very large and very yummy!

Mor Mors Coconut Cookies

350F - 10 minutes

Preparation time: 10 minutes
Baking time: 10 minutes
Yield: 15

Jan Schippits earned an honorable mention for this delicate, macaroon-like cookie with a hint of almond flavoring.
1/2 cup sugar
1 egg
2 cups sweetened, shredded coconut
2 tablespoons flour (could sub almond flour for gluten free)
1/2 teaspoon almond extract
1. Heat oven to 350 degrees. Whisk together sugar and egg until smooth; stir in coconut, flour and almond extract. Mix well.
2. Drop dough by teaspoon on a Parchment covered baking sheet. Bake until edges are lightly browned, about 10 minutes. Transfer to wire racks; cool.

Nutrition information per cookie:
97 calories, 42% of calories from fat, 5 g fat, 4 g saturated fat, 14 mg cholesterol, 13 g carbohydrates, 0.8 g protein, 37 mg sodium, 0.6 g fiber

This was cut out of Chicago Tribune - found it at this link http://articles.chicagotribune.com/2003-12-03/entertainment/0312030118_1_cookie-dough-chocolate-chip-original-recipes/3

Flourless Peanut Butter Cookies

350F Oven - bake 10 to 12 minutes

 Hands-On Time: 10 Mins

Total Time: 30 Mins

Yield: Makes 36 cookies 

Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

How to Make It

Step 1

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.

Step 2

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Step 3

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutritional Information

• Calories 133
• Fat 7g
• Sat fat 1g
• Cholesterol 12mg
• Sodium 170mg
• Protein 4g
• Carbohydrate 15g
• Sugar 13g
• Fiber 1g
• Iron 0mg
• Calcium 7mg

Almond Macaroons - Gluten Free

http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=51741052

Nutritional Info

• Fat: 2.0g
• Carbohydrates: 1.5g
• Calories: 24.5
• Protein: 0.8g 
• Fiber: 0.7g

Ingredients

1.5 cups Almond Milk
1.5 cups Soy Milk - Chocolate
1.5 cups sugar
1 large egg
1/2 cup baking cocoa
2 cups coconut - sweetened, flaked
1 cup slivered almonds

Directions

In 2 quart saucepan cook almond milk, soy milk and sugar until reduced to about 1 cup.
This is a sub for sweetened condensed milk.
Cool to room temperature, add 1/2 cup cocoa and lightly beaten egg and mix together
Add coconut and either slivered or sliced almonds.
Mix well, form small balls and flatten on cookie sheets lined with baking parchment.
Bake in 350F oven for about 10 minutes

Serving Size: makes 64 1" cookies

Number of Servings: 64

These turn out sticky and almost candy-like. Use wax paper between layers to avoid sticking together.