Flourless Chocolate Walnut Cookies

This yummy, naturally gluten-free cookie was created by French pastry chef François Payard. He's got a bakery on Houston street!

What you need:

• 2 3/4 cups walnut halves
• 3 cups confectioners’ sugar
• 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 4 large egg whites, at room temperature
• 1 tablespoon pure vanilla extract

1. Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.

2. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.

3. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). **

4. Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

**I like to add in a bunch of semi-sweet chocolate chips - about a cup or so. Also, depending on your preference, you may want to use less walnuts than the recipe calls for. Maybe no walnuts at all and just chocolate chips for gooey chocolate blobs of heaven with no nutritional value whatsoever!

:) The Celiac Seal

Peppermint Meringues

This is a variation of Nana's Forgotten Cookies, so revert to that post for the full recipe. This version was kind of a mess, but the meringues ended up yummy and festive so I am sharing. Instead of the teaspoon of vanilla, use a teaspoon of peppermint extract and hold the mini chocolate chips. Line up some regular sized semi-sweet chocolate chips on a wax paper lined baking sheet and put a bit of the peppermint batter over each chip. Swirl in some red food coloring with a toothpick if that strikes your fancy. Cook in the oven as usual, for 30 seconds in 350 degrees and then overnight in the turned-off oven.

Now, the trouble is, peppermint oil (which I think is in just about every version of peppermint extract) makes the meringue batter thin out, so it's quite a disaster trying to get it to behave and not drip all over the place. Apparently, though, it is possible, and I'm excited to serve them at our Christmukkah party this weekend!
:) The Celiac Seal

Nana's Forgotten Cookies (aka chocolate chip meringues)

My Nana always had tricks up her sleeve to make us smile, and she continues to do so even though she is no longer physically here. My mom and I stumbled across this easy, sweet gluten-free recipe the night before Thanksgiving and had to make a batch. MAKE THESE OVERNIGHT. This is key for Nana's version of the meringue. What you need:

• 2 egg whites
• 3/4 cup sugar
• 1 tsp. vanilla
• 1 6 oz. package of chocolate chips
• a pinch of salt

Preheat the oven to 350 degrees. Beat the salt and egg whites until stiff. Gradually add the sugar and continue to beat until VERY stiff. Beat in the vanilla. Stir in chocolate chips. Drop the batter in small amounts onto wax paper lined cookie sheets. Put the sheets in the oven, close the door, and slowly count to 30 (yes, really. This was pretty funny, Patty and I standing in front of the oven: "oooonnnnneee....tttwwwwoooooo...."), then TURN OFF THE OVEN. Leave the cookies in there overnight and do not even think about opening the oven door (Nana's actual words are "DO NOT OPEN DOOR UNDER ANY CIRCUMSTANCE." This is serious, under no circumstance may you open that oven door!). Don't forget about your treats in the oven the next morning!! You can do a lot with this recipe - add fruity flavors, add food dye to make little kids (or big kids, for that matter) excited....Go crazy!

Enjoy. Thanks Nana-a-lan.

:) The Celiac Seal

GF Peanut Butter Chocolate Chip Cookies

THESE ARE THE BEST. They taste like peanut butter cups in cookie form (I am so, so sorry if you are allergic to peanuts). This is thanks to my mom's friend Eileen Riccardi, who brightened up a rainy June morning in Connecticut with a batch of these naturally gluten-free and delicious cookies.

What you need:

• 1 egg
• 1 cup dark brown sugar
• 1 cup chocolate chips
• 1 cup peanut butter (the consistency is best if you use a commercial peanut butter - I use Jiffy natural creamy. If you want to go organic, they will still be good but not quite as ooey gooey and delectable.)
• 1/2 tsp baking soda

Easiest recipe ever, right? Just mix everything up in a bowl, then roll into balls and line up on a cookie sheet (I like to put a piece of parchment paper down, makes for very easy clean up). Cook them at 350 for about 10 minutes, then let them cool and viola! This will make about a dozen cookies. I usually double this recipe, and if it's going to be a rough week, I quadruple it. Enjoy! These are my favorite!

:) The Celiac Seal

Mozzarelli's

Located on 23rd between Park and Madison, Mozzarelli's is great for gluten-free pizza and pasta. When I was younger I went through a phase (lasting from when I was maybe 10 until I was diagnosed a few years ago...) of ordering pasta alfredo everywhere I went - thank goodness I can order it again! The penna alfredo is delicious. There is a variety of gluten-free pizzas made fresh in house as well as a selection of GF desserts by My Dad's Cookies. It's a fantastic place to grab something quick for lunch!

:) The Celiac Seal