Lucy's Cinnamon Cookies - question

[Guest guest]

I had to reply to this because I make these just about everyday! I obviously

don't store for too long because we go through them fast. I put them on a

paper towel in some tupperware and leave them on the counter. They stay moist

and don't crumble. My guess is that they would freeze nicely. I have not

substituted anything for the almond flour because my ds is so happy with them

just

as they are and he is doing well on the diet.

Hope this helps,

, mom to 3 teens and SCD 12 weeks

[Guest guest]

I had to reply to this because I make these just about everyday! I obviously

don't store for too long because we go through them fast. I put them on a

paper towel in some tupperware and leave them on the counter. They stay moist

and don't crumble. My guess is that they would freeze nicely. I have not

substituted anything for the almond flour because my ds is so happy with them

just

as they are and he is doing well on the diet.

Hope this helps,

, mom to 3 teens and SCD 12 weeks

[Guest guest]

Just got through making the cookies and my ds was thrilled

I have to admit that they are good. Now for the questions. How do

most of you store them? I plan to ration them out so they will last

a while. Has anyone subbed almond butter for the flour and if so,

how did they turn out? Has anyone subbed pecan flour for the almond

and if so, how were they?

Thanks.

Elaine B

mom to JD - SCD for almost a yr

[Guest guest]

My daughter loves cinnamon - would you mind posting the recipe?

I obviously haven't made these cookies, but we've made lots of

almond meal treats, and unlike GFCF baked goods, they keep pretty

well and stay moist. I keep some in a ziplock container or plastic

bag, and freeze the ones I don't plan on eating right away.

mom to ASD daughter, almost 4, SCD 7 weeks

>

> Just got through making the cookies and my ds was thrilled

> I have to admit that they are good. Now for the questions. How do

> most of you store them? I plan to ration them out so they will

last

> a while. Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the

almond

> and if so, how were they?

>

> Thanks.

>

> Elaine B

> mom to JD - SCD for almost a yr

[Guest guest]

My daughter loves cinnamon - would you mind posting the recipe?

I obviously haven't made these cookies, but we've made lots of

almond meal treats, and unlike GFCF baked goods, they keep pretty

well and stay moist. I keep some in a ziplock container or plastic

bag, and freeze the ones I don't plan on eating right away.

mom to ASD daughter, almost 4, SCD 7 weeks

>

> Just got through making the cookies and my ds was thrilled

> I have to admit that they are good. Now for the questions. How do

> most of you store them? I plan to ration them out so they will

last

> a while. Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the

almond

> and if so, how were they?

>

> Thanks.

>

> Elaine B

> mom to JD - SCD for almost a yr

[Guest guest]

My daughter loves cinnamon - would you mind posting the recipe?

I obviously haven't made these cookies, but we've made lots of

almond meal treats, and unlike GFCF baked goods, they keep pretty

well and stay moist. I keep some in a ziplock container or plastic

bag, and freeze the ones I don't plan on eating right away.

mom to ASD daughter, almost 4, SCD 7 weeks

>

> Just got through making the cookies and my ds was thrilled

> I have to admit that they are good. Now for the questions. How do

> most of you store them? I plan to ration them out so they will

last

> a while. Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the

almond

> and if so, how were they?

>

> Thanks.

>

> Elaine B

> mom to JD - SCD for almost a yr

[Guest guest]

>

> Just got through making the cookies and my ds was thrilled

> I have to admit that they are good. Now for the questions. How do

> most of you store them? I plan to ration them out so they will last

> a while. Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the almond

> and if so, how were they?

>

Here's a timely recipe from the web site that gives a choice of several nut

flours. Nut butter is just nuts processed beyond the flour stage and the butters

work very well in cookies.

CHRISTMAS COOKIES

by

3 cups almond flour, hazlenut flour or pecan flour

1/4 cup honey

1/2 cup applesauce

3 eggs (may use 1/4 cup melted coconut oil instead)

2 tsp baking soda

1/4 tsp salt

1 tsp vanilla

1/2 tsp ginger

3/4 tsp cinnamon

1/2 tsp nutmeg

Preheat oven 300F.

Mix and form little balls the size of walnuts.

Place evenly on non-stick cookie sheet, silpat or parchment paper.

Bake for 10-15 minutes or until slightly brown.

Carol F

SCD 4yrs, Celiac.

[Guest guest]

>

> Just got through making the cookies and my ds was thrilled

> I have to admit that they are good. Now for the questions. How do

> most of you store them? I plan to ration them out so they will last

> a while. Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the almond

> and if so, how were they?

>

Here's a timely recipe from the web site that gives a choice of several nut

flours. Nut butter is just nuts processed beyond the flour stage and the butters

work very well in cookies.

CHRISTMAS COOKIES

by

3 cups almond flour, hazlenut flour or pecan flour

1/4 cup honey

1/2 cup applesauce

3 eggs (may use 1/4 cup melted coconut oil instead)

2 tsp baking soda

1/4 tsp salt

1 tsp vanilla

1/2 tsp ginger

3/4 tsp cinnamon

1/2 tsp nutmeg

Preheat oven 300F.

Mix and form little balls the size of walnuts.

Place evenly on non-stick cookie sheet, silpat or parchment paper.

Bake for 10-15 minutes or until slightly brown.

Carol F

SCD 4yrs, Celiac.

[Guest guest]

>

Has anyone subbed almond butter for the flour and if so,

> how did they turn out? Has anyone subbed pecan flour for the almond

> and if so, how were they?

There is a recipe for peanut Butter cake on Pecanbread so you see that nut

butters can be used in cakes and interchanged.

Carol F.

SCD 4yrs, Celiac

[Guest guest]

Yes, we've used the Peanut Butter cake recipe a lot. It seemed that

the almond butter would be a lot oilier than the flour and I wondered

about the consistency in the cookies.

Elaine B

> There is a recipe for peanut Butter cake on Pecanbread so you see

that nut butters can be used in cakes and interchanged.

>

> Carol F.

> SCD 4yrs, Celiac

[Guest guest]

Yes, these cookies are eggless. These are the instructions:

Place butter in a mixing bowl. Add all other ingredients, except

pecans, stirring the flour in last. Form dough into 1-inch diameter

balls and place on a buttered cookie sheet. Press a pecan half into

each ball to flatten. If not using pecans, flatten cookies with the

back of a fork.

Bake at 275F for 10-15 minutes, or until done.

I keep them in the refrigerator and have successfully frozen them by

putting wax paper between the layers.

Lynda

[Guest guest]

Yes, these cookies are eggless. These are the instructions:

Place butter in a mixing bowl. Add all other ingredients, except

pecans, stirring the flour in last. Form dough into 1-inch diameter

balls and place on a buttered cookie sheet. Press a pecan half into

each ball to flatten. If not using pecans, flatten cookies with the

back of a fork.

Bake at 275F for 10-15 minutes, or until done.

I keep them in the refrigerator and have successfully frozen them by

putting wax paper between the layers.

Lynda

[Guest guest]

Yes, these cookies are eggless. These are the instructions:

Place butter in a mixing bowl. Add all other ingredients, except

pecans, stirring the flour in last. Form dough into 1-inch diameter

balls and place on a buttered cookie sheet. Press a pecan half into

each ball to flatten. If not using pecans, flatten cookies with the

back of a fork.

Bake at 275F for 10-15 minutes, or until done.

I keep them in the refrigerator and have successfully frozen them by

putting wax paper between the layers.

Lynda

[Guest guest]

>

> Yes, these cookies are eggless.

Lynda,

Here is a NON LEGAL conventional recipe for Shortbread. i am posting it to show

how such cookies can be made without eggs and adjusted to SCD but I am not

trying it until after the holidays as I am awaiting a shipment of almond flour.

Perhaps someone else would like to.

• 8 ounces butter (2 sticks), softened

• 1/2 cup powdered sugar (sub honey)

• 2 cups all-purpose flour (sub nut flour)

• 1/2 teaspoon baking powder (sub baking soda)

• 1/2 teaspoon vanilla extract

Combine all ingredients; knead with hands to combine. Press into ungreased pans

(or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at

325° for about 20 minutes, or until lightly browned.

Cut into wedges while warm or break apart.

Carol F.

SCD 4yrs, Celiac

[Guest guest]

>

> Yes, these cookies are eggless.

Lynda,

Here is a NON LEGAL conventional recipe for Shortbread. i am posting it to show

how such cookies can be made without eggs and adjusted to SCD but I am not

trying it until after the holidays as I am awaiting a shipment of almond flour.

Perhaps someone else would like to.

• 8 ounces butter (2 sticks), softened

• 1/2 cup powdered sugar (sub honey)

• 2 cups all-purpose flour (sub nut flour)

• 1/2 teaspoon baking powder (sub baking soda)

• 1/2 teaspoon vanilla extract

Combine all ingredients; knead with hands to combine. Press into ungreased pans

(or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at

325° for about 20 minutes, or until lightly browned.

Cut into wedges while warm or break apart.

Carol F.

SCD 4yrs, Celiac

[Guest guest]

>

> Yes, these cookies are eggless.

Lynda,

Here is a NON LEGAL conventional recipe for Shortbread. i am posting it to show

how such cookies can be made without eggs and adjusted to SCD but I am not

trying it until after the holidays as I am awaiting a shipment of almond flour.

Perhaps someone else would like to.

• 8 ounces butter (2 sticks), softened

• 1/2 cup powdered sugar (sub honey)

• 2 cups all-purpose flour (sub nut flour)

• 1/2 teaspoon baking powder (sub baking soda)

• 1/2 teaspoon vanilla extract

Combine all ingredients; knead with hands to combine. Press into ungreased pans

(or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at

325° for about 20 minutes, or until lightly browned.

Cut into wedges while warm or break apart.

Carol F.

SCD 4yrs, Celiac

[Guest guest]

• 1/2 cup powdered sugar (sub honey)

Keep in mind that honey is considered to be twice as sweet as

sugar. So the amount of sugar is usually cut in half when

replaced by honey.

I'd try the recipe with 1/4 cup honey.

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

• 1/2 cup powdered sugar (sub honey)

Keep in mind that honey is considered to be twice as sweet as

sugar. So the amount of sugar is usually cut in half when

replaced by honey.

I'd try the recipe with 1/4 cup honey.

Jody

mom to -6 and -8

SCD 23 months

[Guest guest]

Thanks Carol. I will definitely try these!

Lynda

>

> Lynda,

> Here is a NON LEGAL conventional recipe for Shortbread.

[Guest guest]

Thanks Carol. I will definitely try these!

Lynda

>

> Lynda,

> Here is a NON LEGAL conventional recipe for Shortbread.