Thursday, March 13, 2014

Grandma's Cookies, with a Gluten Free Twist

 Having one gluten free daughter in the home, and another that we are going through an elimination diet to find the culprit of her continual acid reflux, I am often looking for gluten free options to our family's favorite recipes.  

This recipe originally came from the Arrowhead Mills website, but I have tweaked it to make it more like Grandma Kelly's Thumbprint Cookies and to remove the walnuts (there is also a walnut allergy in our home).

Grandma's Kelly's Gluten FREE Thumbprint Cookies

1 3/4 cups Arrowhead Mills Gluten Free All Purpose Mix
1 cup Pecans
3/4 cup Olive Oil (or oil of your choice)
2/3 cup Brown Sugar
2 Eggs

Grandma’s “Red Hot Icing”, Chocolate Kisses, or Jam
Heat oven to 375 degrees.
Finely chop pecans, I use my kitchen aid attachment
Mix pecans, oil, and sugar until well combined.
Add the eggs and mix in well.  Add the GF all purpose mix and combine until the dough forms a ball.
Scoop the dough with spoons onto a cookie tray and bake the cookies for 6-7 minutes, until just golden.
Remove the cookies from the oven and press your thumb or a small spoon into the center, making a depression for the icing or jam.  Fill the depression with Red Hot icing or jam.

If you use Hershey kisses, just push them in.
Bake cookies for an additional 11-14 minutes, until brown around the edges.
Remove and let cool for about 5 minutes before placing the cookies on a cooling rack.


  1. Replies
    1. Let me know if you try them :) While they look a little toasty in the picture, they were a very nice texture.

  2. I love this! Thanks so much! A number of my family members are gluten-free, so I'm going to save your recipe :)


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