This is a sponsored post written by me on behalf of Bob’s Red Mill.

I’ve been baking for others, ever since I was a grade school girl! I would pour over my now vintage children’s cookbook thoughtfully deciding which recipe would suit a family member or friend best. A specialty I made for my little brother nearly every Saturday morning was a muffin dunked in butter and rolled in cinnamon sugar. I have no doubt he’d remember, if you asked! 

I wish my brother was closer so I could share a batch of my gluten-free Almond Joy Cookie Brittle with him, especially since his birthday and the holidays are fast approaching! Oh wait, I can ship the cookies his way and turn an ordinary day into the sweetest mail day ever!   Read on to get the recipe, find out how baking for others benefits all parties involved, and learn how Bob’s Red Mill helped make this batch of cookie brittle the best yet! 

To me, there is nothing more fulfilling than holiday baking and sharing my kitchen creations with family and friends.

As you can imagine, baking for others makes the recipient feel cared for, loved, nurtured and happy! Plus, a base need has been fulfilled in the form of cookies fuel!  But, there are also benefits for the baker too! Cooking for others helps build a sense of purpose, community and belonging — it helps us bond with those near and dear and also make new friends. Cooking for others is a gift that gives in so many ways!

Do you already have someone in mind to bake of batch of my Almond Joy Cookie Brittle for? Are you baking with love for a bae, a honey or sweetie? Or, perhaps to say “hello” to a new neighbor, thank a child’s teacher, take some stress off a new mama, or to treat the first-responders at the staying up late at the fire station.

I’m proud to say I use flour from Bob’s Red Mill to make all my baking shine! Bob’s literally has a flour for every baking and dietary need, but the two I use most frequently are All Purpose Organic Flour and Gluten Free 1-to-1 Baking Flour.  I love the products and I also feel warm and fuzzy knowing this employee-owned company believes in making our planet a better place through small gestures of kindness and generosity. Me too!

Often, when I’m making baked gifts for people I don’t know that well, I use a gluten-free flour blend to just to stay on the side of caution. You never know who as an allergy. I’ve found Bob’s Gluten Free 1-to-1 Baking Flour to swap seamlessly into my favorite cookie, brownie and bar recipes – the results are excellent and the conventional cookie eaters are always surprised to find out they’re eating a gluten-free goodie.  However, if you prefer, Bob’s White All Purpose Flour can be substituted with no discernable differences in texture and taste.

Another sweet treat for you, print this coupon and save $1 off any Bob’s Red Mill product. GET COUPON HERE.

What are you baking to give this holiday season? Please share in the comments – XOXO, Jennifer 

This is a sponsored post written by me on behalf of Bob’s Red Mill.

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Almond Joy Cookie Brittle { Gluten Free }

Prep Time

10 mins

Cook Time

28 mins

Total Time

38 mins

 

Almond Joy Cookie Brittle is an easy holiday treat for gluten free entertaining, sharing, parties and gift giving. A crunchy crust loaded with almonds, coconut and chocolate.

Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Ingredients

• 1 stick unsalted butter (1/2 cup)
• 1/2 cup ugar substitute (that measures cup-for-cup in baking)
• 1/2 teaspoon vanilla extract
• 1/2 cup almond meal
• 3/4 cup Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill (may substitute equal amount conventional all-purpose flour)
• 1/2 teaspoon salt
• 1 tablespoon almond milk
• 2/3 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup mini chocolate chips (dairyfree if needed)
• 2 tablespoons coconute oil

Instructions

1. Preheat oven to 350 F degrees.
2. Cream together butter, sugar substitute and vanilla with hand mixer.
3. Add almond meal, gluten-free flour blend and salt, stirring in until combined. Mix in milk.
4. Line rimmed baking sheet with parchment paper. Spoon dough into 6 little mounds, evenly across pan in 2 x 3 pattern.
5. Dip large spatula into hot water and spread dough over baking sheet (like spreading peanut butter) into even, thin layer. Clean off blade and dip again into hot water as needed.
6. Sprinkle almonds and coconut over dough, pressing in lightly to adhere.
7. Bake until starting to turn golden, approximately 18 minutes. At this time, briefly remove from oven to score into rectangles or diamonds* and then return to pant to bake 5 to 10 more minutes until golden brown.
8. Let pan cool on rack for 15 minutes.
9. In microwave-safe bowl, heat together dark chocolate chips and coconut oil 30-seconds at a time, stirring between, until melted and glossy. Use a spoon to drizzle free-form over cookie brittle. Let set, cut, and serve.
10. Store in airtight container. Makes approximately 24 pieces.
11. *May opt out of “scoring” step and bake straight through for 23 – 28 minutes, and then, after cooked, break into irregular-shaped pieces after drizzling with chocolate.