Well, I don’t mean to bake gluten-free a lot, it just happens. These Cherry Garcia Cookies caught my eye and it was a great excuse to bake for friends. I noticed they were in heart shapes so I kept with the theme.
The easiest way was to press them into the cutter then pop off the cutter. Worked brilliantly and I didn’t have to deal with trying to roll out gluten-free dough. I didn’t really change anything in the recipe either (minus regular sized chips)! When the recipe said they were “buttery” I didn’t think that would apply at all but they really do have a buttery taste and feel from the coconut oil. Kind of delicate because of the almond meal but hey, a nice cookie overall.