Going gluten-free doesn’t mean you can’t eat cookies!
Culinary Arts Teacher Joanna Siciliano and Caleigh Beecher from Haddam-Killingworth High School has three great recipes.
Siciliano wanted to wish her father, Mike Piccione, “Happy Birthday!”
Coconut Lace Cookies
1 stick unsalted butter
½ cup light brown sugar
¼ teaspoon salt
¾ cup coconut
¼ cup rolled oats (not instant)
3 oz. bittersweet chocolate
3 oz. white chocolate
Directions for Coconut Lace Cookies
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Melt butter in a two to three-quart saucepan
- Toss in the sugar and salt. Stir for minute until it is melted and gooey
- Add the coconut and oats. Take off the heat, but keep batter warm
- Drop rounded teaspoons of batter about three inches apart on the cookie sheets
- Bake until the edges are light golden brown, about 8 to 9 minutes, until cookies can be transferred to a wire rack for cooling.
- To decorate, melt chocolate in separate bowls, and use spoon to drizzle over the top of cookies.
- Put cookies back on cookie sheets and drizzle with chocolate and put in freezer for a couple of minutes, until the chocolate sets.
Flourless Chocolate Mudslide Cookies
2 3/4 cups powdered sugar
3/4 cup cocoa powder
1/4 teaspoon salt
3 large egg whites (room temperature)
2 teaspoon pure vanilla extract
3/4 cup mini semi-sweet chocolate chips
1/2 cup dark chocolate chips
Directions for Flourless Chocolate Mudslide Cookies
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Spray top of parchment paper with non-stick cooking spray (otherwise these cookies really stick!)
- To the bowl of your mixer, add the powdered sugar, cocoa powder, and salt. Mix together on low speed until mixed together well. (If you have a whisk attachment for your mixer, use that.)
- Add the egg whites and pure vanilla extract and mix on low until mixed. Batter will be very thick when done!
- Remove bowl from mixer. Using a spatula, stir in the mini semi-sweet chips and the dark chocolate chips.
- Use a medium cookie scoop (#40) to scoop out wet dough mounds onto your sprayed parchment sheets, leaving plenty of room for them to spread during baking.
- On my large cookie sheet, I did 12, and then 6 on the other cookie sheet. You could do 8 per batch too if your sheet is smaller. (I prefer to bake one sheet at a time for even baking.)
- If you need to use the same cookie sheet twice, be sure to let it cool between batches.
- Bake in 350 degrees oven for 12 minutes, or until glossy and cracked and edges are set. They will firm up as they cool too.
- Remove from oven and let sit on the pan for two-three minutes.
- Slide parchment paper onto cooling rack for cookies to continue to cool. Enjoy!
Cranberry Oatmeal Cookies
¾ cup sugar
½ teaspoon baking soda
¼ cup brown sugar
¼ teaspoon salt
1 stick butter
1 gluten-free cup flour(1-1 Bobs Mills)
1 large egg
1 ½ cups quick oats
½ teaspoon vanilla
¾ cup dried cranberries
½ teaspoon cinnamon
6 oz. white chocolate chips
Directions for Cranberry Oatmeal Cookies
- Cream the sugars and butter, add the egg and Vanilla. Mix together the baking soda, salt, and flour and then combine the dry ingredients with the creamed ingredients. Fold in the oats, cranberries and white chocolate.
- Roll into 1” balls place 3” apart and slightly flatten. Place on Parchment paper and bake at 350 degrees for ten minutes or until the edges are slightly browned.