It was just Purim in my household and that meant cookies—tons and tons of triangular, lekvar-filled cookies. To make lekvar, a Hungarian pastry filling, you just simmer 1 lb. prunes or apricots in juice of 1 lemon and water to cover. Mash it into a thick, lumpy paste, add brown sugar to taste, and run it quickly through the food processor to smooth it out. It’s also delicious on GF toast or biscuits. As you can tell, I’m a little bit obsessed at the moment, so I thought I would bring you along on my wavelength and share the best of the GF blogs: Cookie Recipes!
- From Karina, the Gluten-free Goddess herself, absolutely scrumptious-looking GFCF Oatmeal Raisin Cookies. She employs rice flour or sorghum flour, oat flour, potato or tapioca starch, vanilla rice protein powder, xantham gum, baking soda and baking powder, among other things.
- I Am Gluten Free shares another Jewish cookie recipe, Mandel Bread cookies. She uses Bob’s Red Mill all-purpose GF flour, xantham gum, and baking powder.
- Karen Joy of Only Sometimes Clever likes to make a humongous batch of Sugar Cookies for Christmas. She invented a flour mixture of amaranth flour, potato starch, sweet rice flour, brown rice flour, xantham gum, and baking powder.
- Gluten Free Mommy’s grandfather used to work for M&M Mars, and her family as a result loved to make M&M cookies. After adapting a recipe she found, Sour Cream M&M Cookies were born. They are egg-free and use Pamela’s Baking Mix.
- Aprovechar’s Thumbprint Cookies (pictured above) look like they would be amazing with lekvar! These are vegan and soy-free. She uses teff flour, ground pecans, and pecan butter. Mmmm.
- Gluten Free Gobsmacked graces us with her recipe for another pecan-heavy cookie, Mexican Wedding Cake Cookies. I love these with tea in the winter. And the summer. She uses a sifted mix of tapioca and sorghum flours plus xantham gum and cream cheese.