Okay – so first disclaimer is that I’m not advocating huge amounts of cookie-eating, but there are times when you really just want a cookie and it has to be gluten free and quick. Frankly, who can eat gluten these days and who has actual time for baking? The reality is we all want food that fits with our basic nutritional philosophy, tastes good and is quick and easy to make – essentially we want perfect food. Like these perfect gluten free quick cookies from my dear friend Hallie, whom I will forever blame for getting me hooked on these.
- 1/2 package of Bob’s Red Mill Shortbread Cookie Mix
- Lots of walnuts and pecans (unsalted)
- 6 tablespoons of Kerrigold butter from grass-fed cows
- 1-2 egg yolks
- Gluten free love
So – this is a cheat on the recipe on the back of the Bob’s Red Mill Shortbread Cookie Mix package that adds some awesome health benefits as well as all the fun addictive properties of cocaine (sorry about that – once you start eating these it’s hard to stop). Here’s what you do:
Steps to Make the Perfect Gluten Free Quick Cookie:
- Preheat the oven to 375*
- Put 1/2 the package of Bob’s Red Mill Shortbread Cookie Mix in a bowl
- Grind the walnuts and pecans so that you have about an equal amount of this nut mix. I use a Vitamix and do kind of a rough chop so that some of it is finely ground like a nut powder and some of it is more like crushed nut pieces. It’s about 2 cups of whole nuts to grind down to the right amount, but there is a lot of flexibility here so don’t worry about measuring. Just eyeball enough nuts to equal the amount of the cookie mix you used.
- Add 6 tablespoons of butter (I pre-melt it so that it mixes easily) and 1-2 egg yolks. 1 yolk makes the cookies drier and more crumbly like shortbread and 2 makes them stay together a little more than that.
- Mix well.
- Shape into little balls and then flatten onto baking sheets.
- Bake for about 15 minutes, give or take, until the edges start to turn a light golden-brown.
These are delicious and have 1/2 the sugar of the original recipe along with all of the additional benefits from the pecans and walnuts including fiber, protein, the cardiovascular protective effects from nuts and good healthy fats. Did I mention they’re delicious? Yeah – that’s an understatement. Plus you don’t really have to measure or be good at baking – it all kind of works out in the end no matter what. My first batch was seriously nut-heavy. I totally overestimated how much I would need and just dumped it in. They were awesome. The second batch was lighter on the nuts and I tried two egg yolks instead of one because they were small eggs. Still awesome. I’m thinking they’re fool-proof.
Of course it’s still a cookie and not exactly health food, but it is so much better for you than regular cookies, and it’s made of real food, and start to finish it takes maybe 20 – 25 minutes including clean up. How’s that for gluten free quick cookie perfection???