For the next week or so I will be posting as many recipes as my household can eat and some Christmas stories from my childhood that are sure to be both embarrassing, funny, and hopefully relatable. And if they are not relatable... I am very sorry, Family, for putting our odd ways on blast for the world to judge.
So for day one of Santa's Bake Shop, I have whipped together a gluten-free recipe so all those people I may have been neglecting with all the very gluten-full recipes I post on here. These lace cookies are so easy to make, require very few ingredients, and are practically guilt-free because of how thin they bake up... that's, like, almost no calories right?
The best part about these cookies is they can be manipulated into shapes! What?!? Let them sit on the baking sheet for just under 60 seconds, then peel one off and roll into a cigar, or use the bottom of a greased muffin tin to create little bowl shapes. If you come up with other shapes, comment below with the how-tos!
Anyway, hope you enjoy these delicate delights, and keep checking back all week for new posts!
Recipe: Gluten-Free Lace Cookies
yields ~ 18-20 cookies
The Bits and Bobs:
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup light corn syrup
1/3 cup coconut flour (or fine ground almond flour, or AP flour if not GF)
1/2 cup sliced almonds, chopped
1/2 cup chocolate chips, melted (optional)
Preheat the oven to 350*F and line a baking sheet (or two) with a silpat or grease sheets with butter or spray.
In a saucepan over medium-low heat, cook together the brown sugar, butter, and corn syrup until melted and smooth. Remove from heat and stir in the flour and chopped almonds.
Scoop out one teaspoon of mixture for each cookie and place on prepared baking sheet about 4-inches apart. The cookies will spread quite a bit so limit the number you put on there to about 5-6 to avoid them sticking together. Bake for 8-9 minutes. the edges will be slightly darker than the center and they will be bubbling. Let rest on sheet for about 60 seconds, then remove and either shape or transfer directly to a cooling rack to finish cooling. The cookies should be nice and crisp.
For decoration, melt the chocolate chips in the microwave or over a double boiler. Drizzle over the top or dip each cookie into the chocolate and allow to set before serving.