This year I decided to participate in the Great Food Blogger Cookie Swap. The premise is simple: Bake up three dozen cookies and send one dozen to each of three bloggers to enjoy. In return, I would receive one dozen cookies each from three different bloggers to enjoy myself (yes, I shared them with my family!). Best of all, I was assigned only GF bloggers in the swap, ensuring I received safe cookies to eat. How could I resist?!?
Before I share my cookie swap story and recipe, I wanted to send some love to the GF bloggers who I sent cookies to and whom received my cookies as well.
I received delicious GF cookies in return from kumquat blog, Cupcakes and Kale Chips, and Food Faith and Fitness. Some of the cookies broke into bits in the shipping process, so I’d prefer not to show my photos. Please just visit their sites to see their GF cookie swap recipes and get to know their blogs. Their cookies were delicious and fun to try!
My Cookie Swap Story:
So I have to admit, baking cookies just ain’t my thing. I find gluten free cookie baking very flawed, do you? The flours often taste gritty and cooking at a high altitude (5,280 feet above sea level here in Denver) means my cookies often fall flat, get too crispy on the outside, spread too wide, and/or just plain don’t look right. I’ve tried adjusting the oven temperature, adding more (and less) flour, adding less baking soda, etc. I haven’t quite found my mojo in GF cookie baking to be honest.
So after my fourth attempt at making basic chocolate chip cookies flecked with candy cane specks failed, I reverted to a tried and true cookie recipe. It’s one I’ve made time and time again for Chocolate Chip Almond Flour Cookies and I know it works and is loved by all!
However, I felt that I needed to put a little holiday spin on the cookie recipe, so I added pumpkin chips (seasonal ingredient) instead of chocolate chips, as well as a little pumpkin pie spice to the batter. The cookies just feel holiday festive and actually tasted like a pumpkin pie cookie! These cookies are grain free as they are made with protein-rich almond flour vs. rice or other grainy flours. The cookies baked up round, moist and oh-so-delicious too! I sure hope the ladies who received my cookies in the swap like them as much as I do!
(recipe not found or in draft status)
I also want to take some time to thank this year’s sponsors of The Great Food Blogger Cookie Swap:
- OXO: Sent us fun liquid measuring cups that are stackable. Thank you!
- Dixie Crystals: Sent us a wonderful nonstick silicone mat for baking instead of using parchment paper. It worked beautifully! Also sent us a coupon for a free sugar product – which I am definitely using. Thank you!
- Land O’Lakes Butter: (Please note I don’t personally use this butter and am uncertain if it’s GF) – they sent us coupons.
I also love that this cookie swap is for a great cause. The organizers partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. A huge shout out to everyone who made this fun cookie swap possible!