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Big, Fat, Soft Gluten-Free Cookies

When’s the last time you looked at a gluten-free cake mix and thought cookie? Turns out, cake mixes are just as versatile as that little black dress. Change the baking directions slightly and instead of cake, you have big, fat, soft gluten-free cookies.

Gluten-Free Apricot Chocolate Mandelbrot

You can alter the flavor of this versatile recipe by modifying a few ingredients. Instead of dried fruit, add seeds, nuts (if tolerated) or chocolate or change the spices and flavorings to your liking. These taste even better the next day and keep for a long time in a covered container. To refresh, just reheat in a low oven for a few minutes. This recipe can be made with egg replacement.

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