Gluten Free Chocolate Chip Cookies

Made for my coffee drinking, donut-eating mom friends.

  • 3/4 cup almond flour (almonds ground up really finely)
  • 1/4 cup sweet or glutinous rice flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup honey (can also use maple syrup)
  • 1 tsp vanilla extract
  • 6 oz chocolate chips or chopped up chocolate (gluten free if you're really strict about it)
  • Preheat oven to 350°F; line cookie sheet with parchment.
  • Mix all the dry ingredients together. Add melted butter or coconut oil, honey (or syrup) and vanilla extract. Mix together thoroughly. Stir in chocolate chips.
  • Refrigerate dough for at least 10 minutes to give the flours time to absorb the moisture in the dough. Scoop cold dough onto prepared pan and bake for about 11 minutes. When golden brown and done, let cookies cool on the baking sheet before removing with a spatula. Cookies will be soft but will firm up when cooled.


Best Sugar Cookie Recipe

The best sugar cookie recipe I've tried so far, the dough is a really exceptional texture to work with, not crumbly at all.  It withstands rolling and re-rolling extremely well.  The cookies still come out very good.  I think the cookies are a little sweet if frosting or sugar is added on top of them, but kids think they are perfect, of course. This is my go-to recipe for all the kids' bake sale fundraisers, class parties, etc.


  • 4½ cups all-purpose flour (19.5 oz or 560g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, at room temperature*
  • 2 cups sugar (13 oz)
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp milk
* OR 1 stick butter plus 1/2 cup (3.5oz) vegetable shortening. I like substituting 1/2 cup shortening for 1 stick of butter. The butter I think contains more water which makes the dough and the cookies softer. With all butter I find I need some additional flour to make it the right consistency, but not with the shortening/butter combo.

  • In a large bowl, combine and whisk together 4½ cups flour, baking powder, and salt until mixed.
  • In another large bowl, with an electric mixer on medium-high speed, beat the butter and sugar until creamy, 2 to 3 minutes. Add the eggs, vanilla, and milk and beat until light and fluffy, about 1 minute. With the mixer at medium-low speed, gradually beat in the flour mixture just until blended.
  • Gather the dough into a ball and divide it into half. Roll each half to 1/4 inch thickness between sheets of plastic wrap or wax paper and refrigerate on cookie sheets until the dough is cold, 2 hours or overnight is okay. I roll out the dough using two 1/4 inch pieces of wood under the rolling pin to get even thickness. 
  • Cookie dough can be also be tightly wrapped and frozen for up to a few months.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Get out the cookie cutters.
  • Remove chilled dough from refrigerator and run the rolling pin lightly over the top to smooth any bumps. Cut the dough into as many shapes as possible. Arrange on a prepared baking sheet, spacing about 1 inch apart. Gather the scraps of dough together and re-roll and cut more cookies. The cookies can be decorated now with sprinkles, or you can wait to add frosting/icing after baking. Repeat with the remaining dough.
  • Bake for 12 to 16 minutes until the cookies are pale golden. With a spatula, transfer the baked cookies to wire racks to cool completely.
  • Frost with royal icing, cookie icing, or whatever frosting you like.
  • Store in a tightly covered container, separating and cushioning the layers with sheets of waxed paper.
 This recipe makes about 32 cookies of approx. 3 inch diameter size.

Source: (This book has a lot of good recipes that I use)


Macaroni and Cheese

Adapted from The Pioneer Woman - we don't use nearly as much cheese as she does.

  • 1 lb of pasta 
  • 1/2 stick of butter (1/4 cup) 
  • 2 Tbsp flour 1 tsp salt 2 cups whole milk (or 1 cup skim milk plus 1 cup half and half) 
  • 1/2 tsp dry mustard 
  • 1 egg, beaten 
  • 4 slices American or Cheddar cheese

  • Cook pasta according to package directions
  • In a saucepan, melt butter. Add flour and whisk for 2 minutes until the flour is cooked.
  • Add milk, mustard and salt. Whisk until it starts to bubble and thicken slightly.
  • Lower the heat to low.
  • Pour about 1/4 cup of the hot milk into the bowl containing the beaten egg. Whisk until blended.
  • Pour egg/milk mixture back into the saucepan. Continue to whisk until blended.
  • Add  cheese and whisk over low/medium heat until cheese is melted and blended into the sauce.
  • Taste the sauce and add more salt if needed. (Important)
  • Pour hot sauce over pasta to serve.