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So, like many celiacs, it took me a long time and buckets of perseverance to get diagnosed with celiac disease. Doctor after doctor told me they had no explanation for my debilitating symptoms and that I was perfectly healthy (How’s that for logic!?). Actually, the first thing that clued me into the fact that it might be gluten was that my mom had long insisted that she didn’t do very well on wheat.

So fast forward three hard years, a positive diagnosis, and then four more squeaky clean years and I’m now sharing gluten-free recipes back and forth with mom. She’s even starting up an intolerance support group in Ottawa, ON. So if you’re in the area and living without, comment on this post and I’ll get you in touch!

In the meantime, here’s a gf cookie recipe she sent me. I made them yesterday and the entire house smells like the most delectable chocolate brownie you’ve ever schnozzed. And the cookies are good, too! They remind me of a coconut-less macaroon. Delish.

Flourless Chocolate Almond Cookies - feel free to experiment around with other nuts like walnuts and pecans

Gluten-Free Chocolate Almond Cookies

  • 3 C raw almonds (Mom says any nut will do)
  • 3 C icing sugar
  • ½ C plus 3T unsweetened Dutch process cocoa powder
  • 2 oz (60grams) bittersweet chocolate, cut into pea-sized bits
    (I use Lindt 85% chocolate bars… ☺)
  • ¼ t salt
  • 4 large egg whites, at room temperature
  • 1 T pure vanilla extract

Preheat oven to 350 degrees.
Spread nuts on a baking sheet and roast until they begin to brown and smell divine.
Let cool, then chop very finely
Or process in food processor until mostly fine but with a few chunks remaining

Reset oven to 320 degrees
Line several cookie sheets with parchment paper
Mix almonds, icing sugar, cocoa powder, chopped chocolate, and salt
Whip egg whites to stiff peaks in another bowl, then stir in vanilla
Fold half of the whites into the almond/chocolate mixture
Fold in the remaining whites and mix until just combined
Drop by spoonfuls onto prepared cookie sheets (they won’t spread so you can place them close to each other)
Bake 16-18 minutes, till tops begin to show cracks
Cool completely and store in airtight container
Mom says they’re better the second day
Thanks, Mom!

Sad to say, Mark Bittman is ending the Minimalist, after 13 years writing the weekly column for the New York Times. He has been a wealth of inspiration, and especially in recent years, as he has cut his meat intake down in favor of a “less-meatarian” approach. Big fan. Anywhoo, as part of his farewell, he has posted his favorite 25 recipes from the Minimalist over the years. Check out these naturally gluten-free ones!

Red Pepper Puree
Socca (chickpea pancake)
Parsley Herb Salad
Fennel & Celery Salad
Eggplant Curry (omit asafetida – not always gf)
More-Vegetable-Less-Egg Frittata
Mexican Chocolate Tofu Pudding

Ok, so it feels a little sacrilege posting this video to a gluten-free blog, but it’s just SO COOOOOL! Dang gluten for having such cool properties.

(note: for whatever reason, WordPress won’t let me embed this NYTimes noodle video. Humph! Or maybe I just don’t understand how to embed video. More likely.)