The Fudgy Chocolate Brownie
This is the first pastry I made gluten-free. The current version actually took 5 years to develop. It measures 3" across and is very rich. Don't be fooled by its size. It goes well with coffee, ice cream, whatever you want to pair it with. This rich, fudgy brownie will be high on your dessert list.
The Extra Peanuts Peanut Butter Cookie
The second cookie I made gluten-free is this very peanutty peanut butter cookie. I bump up the flavor and texture to make this a fully satisfying choice. If you're hungry mid-afternoon, this cookie will curb cravings and get you through. Like the brownie, this cookie pairs well with ice cream, coffee, and a variety of teas.
The Loaded Oatmeal Cookie with Fruit and Nuts
Inspired by friends to add interest to my comfort cookies, these oatmeal cookies have organic raisins, chopped dates, walnuts, and pecans added to an already delicious home-style morsel. Settle in with coffee, tea, or cocoa, then sink your teeth into these crunchy treats.
The Delightfully Light Lemon Sugar Cookie
Lightly lemon flavored, this sugar cookie called to me. "Lynn, make a not-too-sweet sugar cookie, like me!" To add to its allure, the hint of lemon makes this a great accompaniment to iced tea on a warm afternoon. (I can also make it in a crispier, lower fat version--special order only.) Either way, this is truly a delightful cookie.
The Ginger Snappy Spice Cookie (that's chewy)
I call these Ginger Snaps (my last-century cookbook spells it that way, and I like it, for nostalgia's sake). If you enjoy a gently flavored spice cookie, this is it. Maybe get two; they're that good.