Whether or not you celebrated Easter this past Sunday, I hope everyone enjoyed a wonderful weekend with friends and family!
This weekend was great! I spent a lot of quality time with my family, ate lots of good food (and way too many jelly beans!), colored Easter eggs, and made all sorts of delicious gluten free cookies!
I started off with gluten free chocolate chip cookies. IMMACULATE BAKING CO. makes my absolute favorite gluten free cookie dough. Their Jumbo Chocolate Chunk cookies are super easy and come ready-to-bake. Just take them out of the fridge, break apart, and stick on a pan! One package will make a dozen cookies in less than 20 minutes. These cookies are incredibly soft and chewy, and they taste just like a chocolate chip cookie should! They do not flatten out like cookies traditionally do after when in the oven, but form a round plump cookie instead. Personally I liked them like that, but if you prefer something thinner just flatten out the dough a little before baking.
IMMACULATE BAKING CO. Gluten Free Chocolate Chunk Cookie Dough can be found in the refrigerated section in most natural food markets. I did not have any luck finding this product at my local Shaw’s, Hannaford, or Stop and Shop supermarkets, however, I have noticed it appearing on shelves at several Market Baskets in my area.
The second batch of cookies I made were sort of an experiment. Using an old recipe given to me for flourless peanut butter cookies I decided to try to make my own flourless almond butter cookies with white chocolate chips (see recipe below- add 1 cup of white chocolate chips/ without chocolate ganache and coconut). The first tray of cookies I made were not the best, but then I realized I forgot the baking powder… Oops! The second tray came out pretty good, but I still wasn’t satisfied. I knew I could do much better…
For the final batch of cookies I decided the white chocolate needed to go. Instead I made an all almond butter cookie. Then to add some PIZAZZ, I stirred up a chocolate ganache and toasted shredded coconut in my toaster oven. When my almond butter cookies were baked and completely cooled I drizzled the chocolate ganache over half of each almond butter cookie and topped each one with the toasted coconut. Finally a creation I could be proud of! 🙂 Check out my recipe (below) and let me know what you think!
Flourless Almond Butter Cookies w/Chocolate Ganache and Toasted Coconut
2 cups of creamy Almond Butter
2 cups light brown sugar packed
2 large eggs
2 teaspoons of baking soda
½ cup heavy cream
1 cup of chocolate chips
¾ cup shredded coconut, toasted
1) Preheat oven to 350°F
2) Mix together almond butter, light brown sugar, eggs and baking soda in a large bowl until smooth.
3) Drop oversized tablespoons onto an ungreased baking sheet for 10-13 minutes or until lightly browned (depending on how large you make them).
4) Place cookies on wire racks and allow to cool completely.
5) Meanwhile, toast coconut in warmed oven or toaster oven until browned.
1) In a medium sized glass bowl microwave cream on high for 1 minute.
2) Add chocolate chips and let sit for 2 minutes. Then stir chocolate until mixture is smooth.
3) When cookies have been cooled, spread half the melted chocolate over half of each cookie. Sprinkle with toasted coconut.
4) Let set at room temperature.
And just for fun I thought I would add some photos of us coloring our Easter eggs. 🙂 Jasper decided he was going to help too!