Ah. Back to baking and it feels so good.
When I decided to discontinue frannycakes, I was disappointed that I hadn’t shared this recipe, especially because it is one of my most requested (and personal favorite) treats.
When I went gluten-free, my old methods and go-tos fell to the wayside. Over the past year and a half, I’ve been perfecting my replacement for those cookies (9 years later…). I’ve made them for impromptu friend visits and office treats. I’ve made them for birthdays and breakups. They were my most recent roommate’s birthday request and our favorite bad-day eats.
These blondies existed (until today) exclusively as a half-written recipe on a batter-stained page in my notebook. But a request from a friend to divulge my secret recipe prompted me to share it with the world. Because everyone should get a chance to have a nearly perfect gluten-free cookie bar.
Think of this recipe as a blank canvas and add mix-ins of your choosing. I like white chocolate chunk and coconut, chocloate chip and toffee or chopped peanut butter cups. It’s important to make sure that your mix-ins are gluten-free, because there are many favorite cookie ingredients that aren’t.