Adapted from thekitchen.com, I can’t say these are life changing, but they are delicious! Browning the butter adds a nice, subtle almost nutty flavor. I made them large, but you can make them any size. Try them and see what you think!

• 1 1/2 sticks butter (lactose free)
• scant cup of brown sugar
• 1 large egg
• 1 large egg yolk
• 1 T vanilla
• 1 3/4 c flour (gluten free with 2/3 c buckwheat)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 c chocolate chips (70%)
• Maldon flaky sea salt (optional)

Oven 350. Line baking sheet with parchment paper.

• Melt the butter in a saucepan over medium heat until it begins to foam and crackle, about 3-4 minutes. Swirl pan occasionally. When cracking stops, about 1.5-2 minutes more, and you notice brown bits on the bottom of the pan, and it smells nutty, remove from heat and pour into a heatproof bowl. Let cool about 10-15 minutes.
• Add brown sugar to the browned butter and whisk to combine. Add the egg, egg yolk, vanilla and salt; whisk til smooth.
• Add the flour and baking soda; Stir with a wooden spoon/spatula until mostly incorporated. Add the chocolate chips and combine.
• Refrigerate dough for 15-20 minutes until firm enough to scoop. Scoop with a 2 inch cookie scoop and place on parchment lined baking sheet. Gently press each cookie ball down to flatten to almost 1/2″ thick.
• Bake 10-15 minutes depending on size and oven. Sprinkle with flaky salt if desired as soon as you remove them from the oven. Cool on wire rack and enjoy!

Almond Crescents

A holiday favorite! Always a hit! Walnut Cakes are also scrumptious. Make them both and watch them disappear!

Makes about 5-6 doz

Oven: 325-350

• Mix together:
• 1 c. butter or margarine (Earth Balance)
• 1/3 c. sugar
• 2/3 c. ground almonds
• Sift together and mix in:
• 1 2/3 c. flour
• ¼ tsp. salt
• Chill dough. Roll with hands into pencil thick pieces, about 2 inches long.
• Form into crescents and place on ungreased baking sheet.
• Bake 14-16 min. until set, not brown. Cool on pan.
• While slightly warm, roll in 1 c. confectioners’ sugar mixed with 1 tsp.cinnamon.

Walnut Cakes

• Follow recipe for Almond Crescents, except use chopped walnuts. Roll in 1” balls
• And bake 10-12 min. Roll in confectioners sugar. Cool and roll in confectioners sugar again.

When you want an old fashioned Toll House cookie, make these…

• 2 ¼ c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c butter
• ¾ c brown sugar
• ¾ c sugar
• 1 tsp vanilla
• 2 eggs
• 2 c chocolate chips, semi-sweet
• 1 cup walnuts, chopped, optional
• Oven 350. Line baking sheet with parchment paper.
• Beat butter and sugar in a large bowl or kitchen aid mixer.
• Add vanilla and eggs; mix well.
• Add flour, baking soda and salt (mixed together in a bowl) to the mixture.
• Add chocolate chips (and walnuts if desired) just to blend.
• Drop by rounded tablespoon, or cookie scoop, to lined baking sheet.
• Bake 11-13 minutes.

*Or try these, adapted from Dorie Greenspan’s Best Chocolate Chip Cookies

• 2 c flour (I added ¼ c buckwheat flour to total 2 ¼ c)
• ¾ tsp baking soda
• 1 tsp salt
• 1 c butter (lactose free)
• 1 c brown sugar
• 2/3 c beet sugar (white sugar)
• 2 tsp vanilla
• 2 large eggs
• 12 oz chocolate chips or chopped chocolate, semi sweet or 70%
• 1 c chopped walnuts or pecans (optional)
• Follow directions above, except Dorie says bake them at 375 for 10-12 minutes.
• It depends on your oven; go with what works for a slightly crispy edge and chewy center.

I’ve been working on these for awhile… wanted them to be cakey and light, and taste like pumpkin muffins. These hit the spot with a cup of tea on a Fall afternoon.

• ½ cup butter
• scant 1 ½ cups sugar ( I used brown mixed with coconut)
• 1 egg
• scant 1 cup of pumpkin (if you use a full cup, just add a little more flour)
• 1 tsp vanilla
• 2 ¼ cups gluten free flour (if you use one with xanthum gum, they won’t be as light and cakey)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ tsp nutmeg
• 1 tsp cinnamon
• 1 cup chocolate chips ( I use Enjoy Life)
• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and vanilla, and then add the pumpkin. Mix the dry ingredients together in a smaller bowl, and add them, mixing just until blended. Add chocolate chips.
• Drop by tablespoon, or small scoop onto parchment paper lined baking sheet.
• Press slightly with palm of your hand to flatten and form rounded cookie.
• Bake for 10-12 minutes at 350.

Note: If you use a full cup of pumpkin, you may need up to 2 ½ cups of flour. It depends on the kind of gluten free mix you’re using. I make my own with brown rice flour, tapioca starch, and potato starch. Bob’s is good, but has xanthum gum, so use less and don’t mix a lot.

I love picking raspberries in September at Old Frog Pond in Harvard, Ma, and when I do, this is one recipe I have to make with them. Adapted from Silver Palate’s Good Times Cookbook, they are delicious! I almost always have streusel topping in the freezer ready to go, which makes this go even faster. You can also omit the topping or just sprinkle with a little turbinado sugar if you’re in a hurry. The lemon zest is nice in the topping though, so do try it sometime!

• 1 ½ c Gluten free flour
• scant ¼ c beet sugar
• scant ¼ c light brown sugar
• scant 2 tsp baking powder
• ¼ tsp kosher salt
• 1 tsp cinnamon
• 1 large egg
• 1/4-1/3 c lactose free butter, melted
• ½ c almond milk
• 1 1/4- 1 ½ c fresh raspberries
• 1 tsp lemon zest

Streusel Topping:

• scant ½ c brown sugar
• 1/3 c gluten free flour
• ¼ c oat flour
• ¾ tsp cinnamon
• 1 tsp lemon zest
• 3 T melted butter, lactose free

Preheat oven to 350. Line 12 muffin cups with paper liners or melted butter.

• Whisk flour, sugars, baking powder, salt and cinnamon together in a medium bowl.
• Make a well in the center and add the egg, milk, and melted butter.
• Stir and mix together just until combined.
• Quickly and lightly, stir in the lemon zest and raspberries.
• Distribute equally among 12 muffin cups.
• Make the streusel topping…
• Combine the flour, oat flour, sugar, lemon zest, and melted butter in a small bowl and stir with a fork until crumbly.
• Sprinkle 1 tsp on each muffin.
• Bake 20-25 minutes until tester comes clean.
• Enjoy! Or freeze a few for another time!

adapted from theKitchn.com

I’ve made this pizza several times this summer and now that the corn, tomatoes, and squash are abundant, I’ll be making it even more! My version is gluten and lactose free, but you can use a regular pizza crust and cheese if you like. I love the pure veggies and basil garlic oil taste myself…delicious!

• 1 frozen GF pizza crust (I like Cappello’s)
• 1 handful of fresh basil leaves
• 1 clove garlic, minced
• 1/3 cup olive oil
• ½ tsp salt
• ½ cup red onion, thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 ears of fresh corn (about ¾ cup), cut from the ears
• 1 small-medium zucchini or yellow squash, thinly peeled into ribbons
• 2 oz plant based cheese (optional)

Preheat oven to 440.

1. Chop basil leaves and place in a small bowl. Add the minced garlic, salt and olive oil and mix.
2. Place the red onion, tomatoes, corn, and zucchini/squash in a medium bowl.
3. Add 1-2 T of the garlic basil oil to the mixed veggies.
4. Put pizza crust on parchment lined baking sheet.
5. Spread/brush garlic basil oil on the crust to edges.
6. Arrange veggies on top evenly.
7. Sprinkle with cheese if desired.
8. Bake 11-15 minutes until edges are brown.
9. Top with more fresh basil leaves if desired.

Cut into wedges and enjoy!

Slightly crispy on the outside, chewy in the center…just the thing if you need a little chocolate pick me up, like if you have a migraine!

• 1 stick butter
• ¾ c brown sugar (or half beet sugar)
• 1 egg
• 1 tsp vanilla
• ¾ c flour
• ¼ c dark cocoa
• ½ tsp baking soda
• pinch salt
• 1 c chocolate chips; ½ c melted

1. Preheat oven to 350. Line baking sheet with parchment paper.
2. Cream butter and sugar; add vanilla and beat in.
3. Add 1 egg, and beat til light and fluffy.
4. Whisk flour, cocoa, salt and baking soda together in a bowl.
5. Melt ½ c chocolate chips; stir til smooth, and add to sugar egg mixture quickly.
6. Add flour mixture in and blend til just mixed.
7. Add ½ c remaining chips.
8. Scoop into golf size balls and place on baking sheet.
9. Bake 9 minutes and check…do not overbake.
10. Remove when edges are done and center looks slightly wobbly.

Cool and enjoy!