Gluten-Free Takes on Traditional Family Recipes

I love comfort food. You know the kind I mean, those delicious home-made cookies you crave when life keeps insisting you want lemonade despite the fact you carrying a carton of milk. 🙂

Well, when you’re gluten-free it’s hard to harken back to ye olde time cookie recipe handed down from generation to generation and still have it taste as wonderful as it did when you were ten.  Or is it?

I took my Great-Cousin Catherine’s Bird Nest Cookie Recipe and tweaked it until it’s not only Gluten-Free but just as moist and delicious as she made them. (No offense meant, G-CC!) 🙂

Best of all, any little ones who want to help in the kitchen will have fun rolling the fondant for the eggs!

Robin’s Nest Cookies, Gluten-Free Style (and so Yummy!)

1C All Purpose Gluten-Free Flour
1 ¼ C Garbanzo Bean Flour
1 C butter (softened)
1 C Granulated Sugar
½ C Firmly Packed Brown Sugar
4 Eggs, Separated
2 tsp Vanilla
2C Chopped Walnuts

Preheat Oven 350 degrees.


Walnuts Before Crushed in Mini Food Processor

Using mini food processor, finely chop walnuts and place them into a small bowl. Set aside.

In medium bowl, sift both flours together. Set  aside.

In large bowl, cream butter with sugar and brown sugar until fluffy then beat in egg yolks and vanilla. Once well blended, sift in flour ½ at a time, blending until dough is stiff. Set aside.

Crushed Walnuts, Egg Whites, Dough

Using mixer beat egg whites until foamy.

Pinch dough into pieces about the size of a half-dollar. Roll into balls. Dip balls into egg whites, then roll in bowl of nuts. Using your thumb, press hole into center of ball to form the nest. Place cookie on cookie sheet. For best baking results, use a dark pan with a layer of tin foil on it.

Bake for 10-12 minutes. Let cool before removing from pan.


2 tsp. Melted Butter
3 Tbsp. Light Corn Syrup
½tsp. Pure Almond Extract
2 C Confectioner’s Sugar
4-6 Drops Blue Food Coloring

Blend butter and corn syrup in large bowl. Stir in food coloring and almond extract.  Mix in confectioner’s sugar. Will be sticky but it works best if rolled between the palms.  Once thoroughly mixed, pinch a dime to quarter-sized pieces, roll into egg shapes. Place 2-3 eggs on each cooled nest.

Store cookies in air-tight container for up to a week.


6 thoughts on “Gluten-Free Takes on Traditional Family Recipes

    • You don’t need to be gluten-free to enjoy these treats! Just use 2 1/4 C All Purpose Flour and the cookies have gluten in them! 🙂

      Fair warning…these are not quick bake cookies. The prep time takes longer than the mixing and baking of the ingredients!

      • I’m with you there, but these cookies are the best you’ll ever taste. Plus, the recipe makes close to four dozen cookies. They’re rich and delicious and once you taste them, you’ll understand why I make them! 🙂

  1. This sounds like the perfect Spring time dessert! I’m thinking it would be a great one to take for a family Easter dinner. Hmmm…too bad my whole family lives up north. Guess my family of 5 will have to eat them all ourselves! 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s