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Filtering by Category: gluten free

Restaurant Style Salsa

Patricia Reitz

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Printable Recipe


  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)


  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.

Apple Cinnamon and Maple Granola

Patricia Reitz

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.


Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.


Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.


Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.


Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:

Apple Cinnamon and Maple Granola

makes 12 servings


  • 5 cups old fashioned rolled oats

  • 1 cup almonds, chopped

  • 1/2 cup brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon dried ground ginger

  • 1 teaspoon fine salt

  • 3/4 cup applesauce

  • 1/2 cup pure maple syrup

  • 2 tablespoons vegetable oil

  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 300F.

  2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.

  3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.

  4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.

  5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.

  6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.

  7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)

Blackberry Fools

Patricia Reitz

I found the most amazing blackberries at the market the other day - they were super sweet and delicious and I couldn't wait to use them to make Blackberry Fool, an incredibly simple, yet elegant dessert. 

In case you're wondering, fruit fool recipes first started appearing in the year 1598 - the word fool is thought to be derived from the french word "fouler" which means to press or mash.


When choosing blackberries, pick ones that are completely black, and taste them to make sure they're sweet because they won't ripen after being picked. 


To make blackberry puree, place ripe blackberries and lemon zest in a personal blender or small food processor.


Blitz the berries until completely pulverized.  


Then pass the puree through a fine mesh strainer to remove the seeds.  A silicone scraper is pretty helpful here.

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Blackberries contain a LOT of seeds so you definitely want to remove them (discard them or feed them to the chickens). 

Mmmm.... smooth, seedless blackberry puree.

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To make blackberry fool, fold together 1 part blackberry puree and 4 parts sweetened whipped cream (recipe below).

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You can leave the mixture a little streaky if you like - I think the streaks look kind of cool.


Or if you're a bit compulsive and you can't help but continue to fold the two components together until they're completely mixed, go for it.  You do you.

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Spoon or pipe the mixture into dessert cups.  The dessert cups I chose (these) have very small openings so I filled them using a pastry bag to keep the cups neat and clean.  

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To complete the presentation, pipe some leftover whipped cream on top using a large closed star tip (like this one) and garnished with a mint leaf.  Enjoy!

Items used to make this recipe:

Blackberry Fool

Makes 6-8 mini desserts (3-ounce)


  • 6 ounce ripe blackberries (or other berries)

  • zest from 1/2 lemon

  • 1 cup heavy cream

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon pure vanilla extract


  1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.

  2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.

  3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).

  4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full).

  5. Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert.

  6. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note:  the blackberries can be substituted with other seasonal berries.

Gluten Free Chocolate Chip Cookies

Patricia Reitz

I know what you're thinking.  There's no way gluten-free chocolate chip cookies are going to be any good.  Right?  Wrong!!  These cookies are super soft and chewy and incredibly delicious.  Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking.  Let me show you how easy these are to make.

Note:  Depending on your dietary standards concerning eggs and chocolate chips, these cookies may conform to vegetarian and paleo diets.


In a bowl, combine almond meal, baking soda, and salt; set aside.


Next you'll need pure vanilla extract (please use the good stuff), almond butter, coconut palm sugar, liquid coconut oil, and an egg.


Combine those ingredients together well.  I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure  to mix until any coconut sugar lumps disappear. 

Now add the almond meal mixture.


Mix to combine.


Add bittersweet chocolate chips.


Mix one last time until the chips are evenly distributed through the batter.


Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance. 


When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.


gluten free almond cookie recipe and how-to photos - ButterYum

Roll each portion into a ball and place on a sheet pan.


This step is completely optional, but I like to press a few extra chips on the top of each dough ball.  Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.


When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.

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Items used to make this recipe:

Gluten Free Chocolate Chip Cookies

makes 24 cookies



  1. In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.

  2. Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.

  3. Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.

  4. Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.

  5. To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.

  6. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.

  7. Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough.

Keto Pizza Crust (no cauliflower)

Patricia Reitz

It seems like just about everyone is reducing their carb intake these days.  It's true, even my husband has been eating low-carb.  It's also true that my husband's favorite food is pizza - which we all know is most definitely not a low-carb food.  That is, until now.

Probably the most popular low-carb pizza crust recipe floating around out there is made with cauliflower that has to be grated, cooked, strained, and squeezed with every ounce of your strength before you can use it. And I bet you didn’t know cauliflower contains a lot of carbs. But the recipe I'm going to share with you today is much easier to make, and it has NO carbs!  Alright, let me show you how to make it.

You'll need 3 simple ingredients to make this crust - eggs, grated parmesan or romano cheese, and...


The magic ingredient.... high quality canned chicken!  

After trying several brands, we decided we like Kirkland Signature from Costco the best.  


See how the chunks of chicken are nice and big?  Some lower quality brands of chicken are mushy and pasty - try to avoid mushy and pasty chicken.  Anyway, drain the water from the can.  This nifty tool will keep your hands dry and clean while draining all that juice from the can.  I also love using this safety can opener to eliminate sharp can edges.

Use a spatula to gently press the chicken to remove any last drops of water.  What started out as a 12.5-ounce can of chicken really ends up being about 7.5 ounces of drained chicken.  

Spread both cans of drained chicken out on a parchment lined sheet pan, breaking up large chunks.  Place in a preheated 350F oven for about 10 minutes to dry the chicken a bit.

DSC_1634 (4).JPG

After the chicken comes out of the oven raise the temperature to 500F.  Notice how the color of the chicken has deepened.  Allow the chicken to cool for several minutes before proceeding.

When the chicken is cool, combine it with the eggs and cheese.  I like to use a stand mixer fitted with a BeaterBlade attachment to do this, but you can mix it by hand.


See how nicely the stand mixer and BeaterBlade does the job?

DSC_1643 (2).JPG

Divide the chicken mixture in half and use your fingers to press it into two 6x9-inch rectangles right on the same parchment lined sheet pan (below).

Note: My husband likes to spread the chicken/cheese crust mixture out about twice as thin (so he can have a thinner, crisper crust with more surface area, which means there’s more room for meat and cheese!).

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When the oven temperature reaches 500F, prebake the crusts for 10 minutes.

how to make the best carb-free pizza crust that doesn't contain cauliflower - recipe and photos

Remove the crust from the oven and add the usual toppings.  Tomato sauce....

PS - here's a link to my San Marzano Tomato Sauce. If time is an issue, here’s a link to my Busy Weeknight Marinara.

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Mozzarella cheese...

And for this particular pizza, I added some sauteed onions and mushrooms.  Sometimes I like sausage crumbles and green peppers. My husband especially likes pepperoni on his. Add whatever pizza toppings you like!

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Return the pizza to the oven for 5 minutes until the mozzarella cheese is bubbly and brown.  

Cool for 5 minutes before cutting with a pizza wheel. 

I know you're wondering about the bottom crust so here's a quick shot - not bad, eh? 

Like traditional pizza crust, this recipe is crisp around the edges, chewy in the center, and it gets firmer as it cools.  It truly is the very best non-traditional pizza crust we’ve tried. We really love it and I hope you will too.

Items used to make this recipe:

Carb-Free Keto Pizza Crust

makes 8 servings


  • 25 ounces canned premium chicken in water, drained

  • 3 large eggs

  • 3 ounces grated parmesan or romano cheese


  1. Preheat oven to 350F, line a half sheet pan with parchment, and place oven rack in upper third position.

  2. Drain canned chicken and spread out on parchment paper, breaking up large clumps.

  3. Bake chicken for 10 minutes, then remove from oven to cool for several minutes.

  4. Increase oven temperature to 500F.

  5. Combine precooked chicken, eggs, and cheese well.

  6. Divide chicken mixture in half and press into two 6x9-inch rectangles on the same parchment lined sheet pan that was used before; return to oven for 10 minutes.

To make traditional pizza, top crusts with tomato sauce, mozzarella cheese, and your favorite pizza toppings (meats should be precooked).  Bake in 500F oven for 5 minutes or until cheese is melted. 

adapted from

Lyle's Golden Syrup Cookies

Patricia Reitz

Lyle's Golden Syrup is one of my favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

golden syrup cookie recipe

Start by whisking together all purpose flour, baking soda, and baking powder. 

cookies using lyle's golden syrup - ButterYum

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.



how to use lyle's golden syrup in recipe

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  


Stir in pure vanilla extract - be sure to use the good stuff!

secret ingredient oatmeal cookies

Now stir in old fashioned oats and the flour mixture.

how to use golden syrup

Stir until no traces of dry oats or flour remain.

what size ice cream scoop to make cookies?

For this recipe, I use a #50 scoop to ensure all my cookies are the same size.  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

what's the best surface to bake cookies on?

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small silicone baking mat (like this one).  

Let's check out the results below, shall we?

which nonstick surface is the best for cookies?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

cookies made with lyle's golden syrup

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:

Lyle's Golden Syrup Cookies

makes 18 cookies


  • 3/4 cup all purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 7 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 2 tablespoons lyle's golden syrup

  • 1/2 teaspoon pure vanilla extract

  • 1 cup old fashioned oats


  1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

  2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

  3. Add flour mixture and oats and stir well to combine.

  4. Place cookie dough in an airtight container and chill for 30 minutes.

  5. Preheat oven to 325F and place rack in the center position.

  6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

  7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.. NOTE: I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.

  8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.

Frittata with Ham and Roasted Vegetables

Patricia Reitz

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.


Start by roasting a mixture of vegetables in the oven as directed in the recipe below.


In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.


Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

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Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

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Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.


Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

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Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:

Frittata with Ham and Roasted Vegetables

makes 12 servings


  • 3 tablespoons olive oil

  • 2 cups chopped bell pepper (I used red and orange)

  • 2 cups seeded and chopped zucchini and/or summer squash

  • 2 cups chopped mushrooms

  • 1 cup chopped red, white, or yellow onion

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 teaspoons finely minced garlic

  • 1 tablespoon butter

  • 2 cups cubed ham

  • 2 scallions, sliced

  • 12 large eggs

  • 1/4 cup heavy cream

  • 3/4 cup whole milk

  • 2 scallions, chopped

  • 1/4 cup grated parmesan cheese (use the good stuff)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup shredded cheddar cheese

  • 1 teaspoon chopped chives


  1. Preheat oven to 425F and place rack in center position.

  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

  5. Remove vegetables from oven and set aside until needed.

  6. Reduce oven temp to 350F.

  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

Creamy Greek Salad Dressing

Patricia Reitz

Here's a quick and easy recipe for making your own creamy Greek salad dressing.  I use it to dress my Greek Pearl Couscous Salad, but it's great on any salad, or use it as a dip for crudite. Let me show you how it's made. 

Ingredients:  olive oil, red wine vinegar, dried oregano, dried basil, crumbled feta cheese, dry mustard powder, granulated garlic, granulated onion, ground black pepper, and kosher salt.

Place everything in a small blender or food processor and blend.  That's all there is to it. 

how to make creamy Greek salad dressing recipe, how-to photos


PS - This dressing is Keto-Friendly with 5 grams of protein, 20 grams of fat, and 3 grams of carbs per 1-ounce serving (2 tablespoons).

Items used to make this recipe:

Creamy Greek Salad Dressing

makes about 1 cup

Printable Recipe


  • 1/2 cup extra virgin olive oil

  • 6 tablespoons red wine vinegar

  • 2 tablespoons crumbled feta cheese

  • 1 teaspoon granulated garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 3/4 teaspoon kosher salt

  • 3/4 teaspoon ground black pepper

  • 3/4 teaspoon granulated onion

  • 3/4 teaspoon dry mustard powder


  1. Place all the ingredients in a blender or food processor and combine. Refrigerate leftovers.

Note: This dressing is Keto-Friendly with 5 grams of protein, 20 grams of fat, and 3 grams of carbs per 1-ounce serving (2 tablespoons).

Coconut Macaroons with Chocolate Drizzle

Patricia Reitz

Coconut Macaroons - ButterYum

Coconut Macaroons - ButterYum

I enjoyed coconut macaroons at a gathering not long ago and it made me think, "it's been a long time since I made macaroons."  So naturally, I rushed home to whip up a batch.  If you like soft, chewy, coconutty cookies -  these, my friend, are for you!  They're  extremely easy to make since they contain only 3 ingredients (4 if you drizzle them with chocolate).  And did I mention they're Gluten-Free, Egg-Free, and suitable for Passover?  

Start with 1 pound of sweetened coconut flakes.  Be sure to you don't get desiccated coconut, which is very dry.  I buy Baker's Angel Flake. 

Also needed, Vanilla Bean Paste (or pure vanilla extract) and a can of Sweetened Condensed Milk.

As you see, I use a safety can opener, even though the can of sweetened condensed milk has a pull-top because the pull-top leaves a sharp edge.

See?  Nice smooth edge that won't ruin my spatulas or cut my fingers.

In goes the Vanilla Bean Paste.  Can you see all the little seeds?  They're packed full of flavor.

how to make coconut macaroons with chocolate drizzle - step by step photos and recipe

Mix well. I like to use my BeaterBlade attachment so I don't have to stop and scrape down the sides of my mixing bowl.

how to make coconut macaroons with chocolate drizzle - step by step photos and recipe

Use a #50 scoop (about 1 tablespoon) to portion the cookies onto two prepared half sheet pans.  I tested baking them on Silpats (silicone liners) and parchment.  The macaroons stuck to the parchment, but released perfectly from the Silpats so that's what I recommend you use. 

how to make coconut macaroons with chocolate drizzle - step by step photos and recipe

Dip your fingertips in water and roll each portion of cookie dough into a ball.  

Bake for about 15 minutes, or until the cookies start to turn brown and caramelized around the edges.  Mmmm.  Allow the cookies to cool completely before removing from the silicone lined sheet pans.  They'll be too soft to move before then.

When the cookies are completely cool, drizzle with a little melted chocolate.  I placed my chocolate in a zip-top bag and microwaved it for 30 seconds at a time until it was completely melted.  Then I cut a very, very small hole in the corner of the bag and drizzled it over the cookies.

how to make coconut macaroons with chocolate drizzle - step by step photos and recipe

And that's all there is to making these soft and chewy coconut flavor bombs.  Go make some macaroons! 

Some of the items used to make this recipe:

Coconut Macaroons with Chocolate Drizzle

makes about 32 cookies (#50 scoop)

Printable Recipe


  • 16 ounces sweetened coconut flakes (about 6 cups)

  • 14 ounce can sweetened condensed milk

  • 2 teaspoons vanilla bean paste or pure vanilla extract

  • 1 ounce semisweet or dark chocolate for drizzling


  1. Preheat oven to 350F and line 2 half sheet pans with silpat liners.

  2. Combine coconut, sweetened condensed milk, and vanilla.

  3. Use #50 scoop, packed, to portion cookies.

  4. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.

  5. Bake in center of preheated oven for about 15 minutes, or until the edges start to turn brown and caramelize.

  6. Allow macaroons to cool completely on silpats before removing.

  7. Place chocolate in zip-top bag and melt gently in microwave; snip small hole in corner of bag and drizzle on macaroons.

Gluten-Free Fudge Cookies

Patricia Reitz

Gluten-Free Fudge Cookies - ButterYum

Gluten-Free Fudge Cookies - ButterYum

These Fudge Cookies are the bomb!  They're soft, and chewy, and absolutely packed full of deep chocolate flavor.  Oh, and did I mention they're gluten-free and dairy-free too!  You are going to LOVE these cookies!  The recipe comes together pretty quickly using a stand mixer.  Here's how they're made.

We're going to start with confectioners sugar (also know as 10x, powdered sugar, or icing sugar).  

I always sift confectioners sugar because it's notoriously clumpy. 

Next we need Dutch-process cocoa.  Use very good quality - it's the major flavor component of these cookies.


Again, cocoa powder is notoriously clumpy so it gets sifted too.   I use a mesh strainer to sift my dry ingredients, but I know some people are very fond of a more traditional sifter.

Stir the sifted sugar and cocoa together.



Time to add the egg whites.  Because eggs whites aren't a consistent size, I like to weigh them.  Actually, I like to use a digital scale to weigh most ingredients when I bake - it's the most reliable way to get consistent results, but we can talk about that another time.

Ok, we need just a couple more super yummy ingredients like pure vanilla extract and espresso powder.  These two brands are excellent.  You won't be disappointed if you use them.  

In goes the espresso powder.

Followed by the vanilla extract - use the good stuff! 

Place the mixing bowl on the stand mixer fitted with a paddle attachment or, even better, a BeaterBlade.  I love using a BeaterBlade because it has silicone ribs that scrape the sides of the bowl for you.  No more stopping to scrape down the sides manually.  Love, love, love my BeaterBlade (they're available in different sizes so be sure to get the one that fits your mixer).

Time to mix.  Since the cocoa powder and confectioners sugar tend to create a cloud of dust when mixing, I like to cover the mixer and bowl with a clean kitchen towel until all the dry ingredients are moistened.  Plastic wrap works well too.  

Okay, the cookie dough is done when all the ingredients are combined.  It'll be smooth and glossy and should look like this.  Let the dough rest at room temperature for about 10 minutes to firm up a bit before scooping.

Use a #50 scoop to portion the cookie dough onto a Silpat lined sheet pan (these cookies don't look as nice when baked on parchment).  Using a portion scoop will ensure the most consistent results.  

See how all the cookie blobs are the same size and they're spaced evenly on the sheet pan?  That enables them all to bake in the same amount of time and they'll all be the same size.  If you don't have a #50 scoop, you can portion the dough using a level tablespoon.  

This cookie dough contains a lot of confectioners sugar which tends to dry out easily so cover it with a damp kitchen towel to prevent it from crusting between batches (I reused the same towel that covered my stand mixer earlier).  

Oh my, they're sooooo good.  I wish you could smell them.  I'm dying!!   

Now muster all your will power and allow the cookies to cool completely on the sheet pan before serving.  Mmm... they're so soft and chewy and fudgy and amazing.  You're going to love them!

Gluten-Free Fudge Cookies

makes 32 cookies

Printable Recipe



  1. Preheat oven to 350F.

  2. Line two half sheet pans with Silpat liners.

  3. Stir the sifted confectioners sugar and cocoa powder together in the bowl of a stand mixer.

  4. Add the remaining ingredients to the bowl and place on mixer fitted with a paddle attachment or a BeaterBlade attachment.

  5. Mix on low speed until the ingredients are completely combined and the dough is smooth and glossy.

  6. Allow the cookie dough to rest for 10 minutes at room temperature.

  7. Use a #50 scoop to portion dough onto half sheet pans lined with Silpat liners.

  8. Bake on center rack for 8-12 minutes. The cookies should begin to crack when they're done.

  9. Remove from oven and allow to cookies to cool completely on sheet pan.

Note: recipe makes 32 cookies.  Recipe can be halved.  Store cookies in an airtight container between layers of wax paper.