What’s your opinion: Warm Chocolate Chip Cookies or Cookie Dough? (gluten free recipe included)

cookie dough cookie dough


warm cookies warm cookies


This debate in my house started on my birthday.  I made cookie dough for my birthday.  On that same day, my son baked standard chocolate chip cookies for his Latin class.  This resulted in a household debate:

I.  Which is better gluten free cookie dough or standard chocolate chip cookie dough?

The house was split, but this was more of a factor of what types of chips were used and the fact that I added pecans to gluten free dough.

II.  Which is better cookie dough or warm chocolate chip cookies?

Again, the house was split.

It’s my birthday – I’ll eat what I want to.

A birthday is definitely a day to indulge in life’s guilty pleasures!

Who says you have to have a cake for a birthday.  This year, I abandoned tradition and made myself something that I was simply craving.  It’s not that I don’t like cake.  In years past, I’ve made my flour-less chocolate cake with cinnamon whipped cream.  About six months ago,  I even found a fantastic gluten free carrot cake recipe, but I wasn’t in the mood.  This year, I wanted COOKIE DOUGH!

I love cookie dough!  It’s not pretty looking, but it is pretty delicious.  I had absolutely no intentions of baking any of this dough.  Thus, I was able to leave out the eggs and baking soda.  Also, I used almond flour that has a great taste but doesn’t bake very well.



Here’s my recipe (not meant to be baked in oven):


1/2 c butter

1/2 c light brown sugar

2 tsp vanilla

2 Tbsp milk

1/2 tsp salt

1/2 c almond flour

1/2 c rice flour

1 c chocolate chips (I used a mix of milk chocolate and peanut butter chips)

1/2 c chopped pecans.


Beat butter and sugar until fluffy.  Blend in vanilla, milk, and salt.   Slowly add and mix-in both flours.  Mix until fully incorporated.  Stir in chocolate chips and nuts..

Enjoy immediately or chill in the fridge.  The chilled dough can be rolled into balls for snacking purposes and kept in refrigerator or freezer.  Cookie dough doesn’t last long in my house – there’s no need to freeze it.


Gluten Free Christmas Treats

Gluten Free Christmas Treats.jpg

Light Meringue Cookies 


These are a truly light meringue cookie as compared to almost every other meringue recipe that I’ve ever tried.  Most meringue cookies are very solid throughout and have a powdery taste.  These, on the other hand have a lot of air throughout the cookie and the chocolate chips and nuts add a lot of flavor.  This is a recipe that has been in my family for a long time, but I’ve decided that it must be shared.  Too many people are seeking gluten free desserts and this is one of the best.

Ingredients: 3 egg whites , 1 1/8 cups sugar, 1 1/2 tsp vanilla, 12 oz chocolate chips (I used colored chips for the holidays), 1 1/2 cups chopped pecans

Directions:  Preheat oven to 350.  Cover two cookie sheets with aluminum foil.  Whip egg whites until fluffy, keep whipping and SLOWLY add sugar (I pour it so that it appears to be a slow constant rain of sugar – should take a couple of minutes to add sugar), add vanilla and whip until incorporated.  Stir in pecans and chocolate chips by hand.  Drop by spoonfuls onto prepared cookies sheets.  TURN OFF OVEN! Place cookie sheets in the oven for at least 10 hours (I usually keep it in overnight)  DO NOT OPEN OVEN!  Gently remove from cookie sheets.

Note:  I only make these cookies during the winter when the humidity is low.

Chocolate Peppermint Bark

IMG_0275This isn’t a fancy dessert, but it tastes delicious and  is festive looking for the holidays.  Whether or not someone is gluten free, they are sure to enjoy the flavor.


Ingredients: 2 lbs of chopped chocolate, 1 tsp of peppermint (not mint) extract, 1 1/2 cups of chopped peppermint candy canes,

Directions:  Place wax paper over a jelly roll size cookie sheet.  Melt chocolate in the microwave, stir in peppermint extract, mix in 1 cup of chopped candy canes, spread onto prepared cookie sheet, sprinkle with remaining 1/2 cup of chopped candy canes.  Chill at least 1 hour in the refrigerator.  Break into serving pieces and enjoy.  As long as you live in a cool area, the bark can be kept at room temperature.

See Related Post:

Gluten Free Halloween Treats

Gluten Free Halloween Treats


National Cookie Day – 12/4/15

What’s hot out of the oven today?



Sugar Cake Cookies and Shortbread Sandwich Cookies

For Other Cookie Ideas, Check out:



Gluten Free Merengue Cookies


Chocolate Peanut Butter Oatmeal Cookies (gluten free)

Oreo Cookies

Oreo Chunk Cookies

Nut Crescents

Nut Crescent Cookies

red and green whoopie pies

 Red and Green Whoopie Pies

Chocolate Chip Oatmeal

Chocolate Chip Oatmeal Cookies


Macaroon (not French Macaroon)

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Banana-Chip Oatmeal Cookies (gluten free)

Macaroon Maddness

Macaroon Madness

Flourless Chocolate Cookies

Flourless Chocolate Cookies

lemon & lime cookies

Lemon & Lime Cookies


Fall sugar leaves


Snowflake sugar cookies


Argentinean Alfajores


White bats to celebrate Twilight vampires


Chocolate dogs to celebrate Twilight wolf pack


Swirl of Shortbread



Vanilla French Macaroons w/ Bailey’s Vanilla Irish Cream


Chocolate-Mint French Macaroons


Oreos in a Chocolate Chip Cookie

Thanksgiving 2015 Desserts

IMG_7523Complimentary desserts to the standard pumpkin, apple, and pecan pie.

When there are a lot of desserts on a table, guests often like to enjoy a sample of many.  A slice of pie or cake tend to be large servings.  Small pick-up desserts are a nice compliment.  I like to stick to flavors of the season.  The middle plate holds nut crescent cookie, which are filled with a combination nut filling.  Nuts are always in season this time of year.  The bottom plate holds Dulce de Leche fudge.  While caramel apples are about a month past their prime – caramel is usually a welcome flavor.  Finally, the top plate holds oreo truffles – no matter what the season is, chocolate lovers want chocolate desserts.

Oreo Truffles

Grind together 1 package of Oreos and 1 8-oz pkg of cream cheese in food processor.  Roll into balls.  Place in freezer for about 30 minutes.  Dip in chocolate.

Dulche de Leche Caramel Fudge ( recipe from http://chocolatechocolateandmore.com/dulce-de-leche-caramel-fudge/ )

3 cups white chocolate (use a good chocolate – don’t use chips)

2 Tbls butter

Melt the above ingredients in microwave (don’t over cook)

Stir in 1 tsp. of vanilla and 14 oz of Duce de Leche caramel (usually found in hispanic section at grocery store)

Pour into foil lined 8×8 pan.  Chill in refrigerator for at least 2 hours.

Nut Crescent Cookies

In addition, to the above desserts, I also made:

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Carrot Cake (gluten free)

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Chocolate Loaded Cake (gluten free)







Gluten Free Halloween Treats

Gluten Free Halloween Treats

Meringue Cookies in the shape of candy corn and ghosts

(recipe found at http://makebakecelebrate.com/candy-corn-week-candy-corn-meringues-printable-and-round-up/)

  • 4 Egg Whites
  • 1 1/3 Cup Sugar
  • 1/4 TSP Salt
  • 1/4 TSP Cream of Tarter
  • Orange Gel Coloring
  • Yellow Coloring
  • Parchment Paper
  • Pipping Bag
  • Large Round Tip


  1. Preheat oven to 150-170 degrees. In the bowl of an electric mixer separate egg yolks from egg whites. Let the eggs come to room temp.
  2. Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.
  3. Divide into three bowl. To make the most meringues put a little more in the orange bowl, and the most in the yellow bowl because you will use the most of these colors.
  4. Add orange to your middle bowl and yellow to the bowl with the most meringue.
  5. Fill piping bags with meringue using a large round tip (I used Wilton #2A). If you only have one tip or one bag just start with yellow and wash in between of course.
  6. On a parchment paper lined cookie sheet pipe yellow dots of meringue about an inch across. Holding the icing bag vertical. Just press gently until you get a nice shape release pressure then pull up. I have found that these bake best when they are no bigger then and inch wide and an inch tall.
  7. Layer an orange dot on top slightly smaller, remember to keep the icing bag vertical it will help loads!
  8. Layer a smaller white dot on top. Pull up as you release pressure to get a nice little tip.
  9. Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven’t started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning.
  10. With any left over white batter: swirl and add a couple of mini chips for eyes

Chocolate Coated Marshmallows with sprinkles with gluten free Snyder’s Pretzel handle

This is pretty self explanatory and incredibly easy to make.  They are festive looking and very fun to eat!  The chocolate cools and hardens quickly so it can even be done as a last minute dessert.


Chocolate Peanut Butter Oatmeal Cookies (gluten free)


What’s your comfort food?

In general, I don’t care to repeat recipes.  I get a lot of pleasure from finding new combinations of flavors and textures.  There’s also a bit of a thrill in finding new desserts that dazzle and impress.

But then there are some days where I find myself craving certain flavors and no new recipe attracts my attention.  Those are the times when I know I need to hit up one of my favorite recipes.  This is the dependable kind of recipe that is guaranteed to satisfy.  It’s also relatively easy to make; a recipe that requires a ton of effort zaps all the comfort.

Here’s my comfort dessert.  They’re not fancy.  They’re easy to make.  And the flavors are perfectly comforting.

No Bake Chocolate Peanut Butter Oatmeal Cookies



3 cups old fashioned oatmeal (not instant oatmeal or quick oats)

2/3 cup peanut butter

1/2 cup butter (1 stick)

2 cups sugar

1/3 cup cocoa

1/2 cup milk

2 tsp. vanilla


  1. Cover 2 cookie sheets with wax paper
  2. Place oatmeal and peanut butter in bowl to later add to hot ingredients.
  3. Place butter, sugar, cocoa, and milk in saucepan over medium heat.  Bring to a boil.  Remove from heat.
  4. Immediately add oatmeal, peanut butter, and vanilla.  Stir until completely incorporated
  5. Spoon batter onto cooking sheets covered in wax paper.  Allow to air dry (about 1 hour)


Like many, my kids’ comfort food is chocolate chip cookies.  One kid likes the cookie dough and the other one likes the warm cookies.


Oreo Lover’s Care Package

Oreo tray

Image above: Oreo brownies, Oreo chunk cookies, and Oreo bars

It’s that time of year when the college kids go back to school.  They get to meet new people and start new classes.  It’s a lot of change and it can be stressful.  I find that baked goods are excellent for stress.  This care package was inspired by my nephew who likes Oreos.  I have done other cupcake recipes with Oreos hidden inside, but I didn’t think the buttercream was a good idea for shipping.  Hopefully, I packed the container well enough that he won’t be receiving a box of crumbs.

Oreo Brownies:  This recipe is pretty straight forward.  Double-up any brownie mix.  Place half of batter in a pan, place a layer of Oreos, and then pour the rest of the batter on top of the Oreos.  Found recipe at  iheartnaptime.net

Oreo Brownies

Oreo Chunk Cookies: This is a very simple recipe.  The base of this recipe is similar to most whoopee pie recipes that I’ve seen: cake mix, one stick of melted butter, one egg, and vanilla.  See the exact recipe for full details.  I deviated from the recipe in that I only choose to use only Oreos as my add-ins.  I didn’t want to use chocolate chips.  I used a combination of Oreo chunks and ground Oreos.  Found recipe at http://insidebrucrewlife.com/2014/02/chocolate-chip-cookies-cream-cookies/

Oreo Cookies

Oreo Bars: These bars are similar to rice krispie treats.  However, instead of using cereal there are chopped up Oreos.  Make sure you use a large enough bowl to melt the marshmallows and butter.  I had a bit of explosion in the microwave.  Found recipe at  picky-palate.com

Oreo Bars

See Other Oreo Related Posts:

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Oreo Cupcakes

oreo cupcake

Oreo in a Cupcake

Slutty Brownies

Slutty Brownies, for a Chocolate Whore


Lemon & Lime Cookies

lemon & lime cookies

An easy sugar cookie that looks great in spring!  These cookies are flavored with jello and rolled in a sugar/jello combination.  (a minor change to the recipe) I added a little food coloring to perk up the colors.  Find the full recipe at http://www.iheartnaptime.net/jello-cookies/  This would be a great recipe to adapt for other holidays and festive occasions.  I added these to a tray with springtime colored cupcakes.

teacher apprec tray

See Related Post:

Tie-Dye Cupcakes