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Here’s a cute gluten-free recipe for all my friends who cannot tolerate this particular protein in their diet. Cookies are loved by one and all and there is no reason anyone should miss out on them. These ‘healthy’ almond chocolate chip cookies from King Arthur Flour use coarse almond meal instead of wheat flour making them 100% gluten free. I would recommend making an extra batch and storing it in the freezer for ’emergencies’!



1/4 cup light brown sugar, packed

1/2 teaspoon baking soda

1/4 teaspoon kitchen salt

1/8 cup butter, room temperature

2 teaspoons vanilla extract

1 large egg, room temperature

2 cups almond flour, lightly roasted

1/2 cup dark chocolate, chopped


  • Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment paper.

  • Combine brown sugar, baking soda, salt, and butter in a large bowl and mix until smooth.

  • Mix in vanilla, egg, and almond flour. Stir to combine scraping bottom and sides of bowl.

  • Mix for 1 minute at medium speed. Stir in chocolate chips so that they are well distributed.

  • Scoop the dough with a scoop one level tablespoon at a time onto prepared baking sheet.

  • Gently flatten to about 3/8″ thick. Bake the cookies for 9 to 12 minutes, until golden brown.

  • Remove the cookies from the oven and allow them to cool on the pan for some 2 minutes.

  • Transfer them to a rack to cool completely and store in an airtight jar. Yields 14 cookies.

Almond Flour Chocolate Chip Cookies

To use up the last of my cornmeal that was lying dormant at the back of my kitchen cupboard in a forgotten Tupperware, I made these golden chewy cookies from Sweetestmenu’s blog. She ingeniously devised this recipe after her husband requested for corn cookies and I have to say that she came up with the perfect cookie which strikes the right balance between “crisp golden edges” and “a light and fluffy centre”. I baked my cookie batter right out of the refrigerator so they did not spread much but I still loved them with my afternoon cup of Bois Cheri cardamom tea.



115g butter, room temperature

100g (1/2 cup) caster sugar

45g (1/4 cup) brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

2 teaspoons golden syrup

175g (1 1/4 cup) plain flour

1/2 teaspoon baking soda

120g (3/4 cup) cornmeal

1/2 teaspoon kitchen salt


  • Preheat the oven to 160 C (320 F). Line two baking trays with baking or parchment paper.

  • In a large mixing bowl, beat softened butter and caster sugar and brown sugar until creamy.

  • Add the vanilla, egg and syrup and mix again until combined. Sift in flour and baking soda.

  • Add cornmeal and salt and stir till combined. Chill for 5 minutes before shaping into cookies.

  • Place on prepared trays 1-inch apart and bake for 12 minutes until edges turn golden brown.

  • Keeps at room temperature in an airtight container for up to one week. Makes 12-14 cookies.

Chewy Cornmeal Cookies

After a 2-month long holiday break, start of term is always a big headache [and heartache] for parents who have been blissfully ignoring the chore of getting their kids ready for school. One of the main sources of worry remains the school lunchbox, which becomes a daily casse tête as mums and dads strive to find a balance between a healthy meal and one that would keep their children happy and satisfied until they come home for tea. These blueberry scones, from Handle The Heat, remain fresh and tender, just the thing a child would like to discover next to his sandwich and juice carton at lunch time. You can sprinkle them with sparkling sugar or dab on a thin coat of plain icing but rest assured that once you send your child to school with a blueberry scone, he will ask you to pack a couple more next time … to share with his school mates!



For the Scones

1/2 cup fresh milk

1/2 cup sour cream

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup frozen butter, grated

1 1/2 cup fresh blueberries

1/2 tablespoon butter, melted

For the Glaze

1 cup powdered sugar

2-4 tablespoons cream

1/4 teaspoon vanilla


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly.
  • Mix milk and sour cream together in a small bowl and place the mixture in the refrigerator.

  • In a bowl, mix together flour, 1/2 cup sugar, baking powder, salt, baking soda, and cinnamon.
  • Add the frozen butter and mix in with a pastry cutter or two forks until the size of small peas.

  • Drizzle the milk/sour cream in and stir until almost combined. Gently fold in the blueberries.
  • Dump out dough and shape it into a 9-10 inch disk. Cut the dough into 8 wedges like a pizza.

  • Place the wedges on prepared baking sheet, spacing them 2″ apart. Brush with melted butter.
  • Sprinkle with coarse sugar. Bake for 16 to 20 minutes until golden. Remove scones from pan.

  • Cool on wire rack. Make glaze by mixing powdered sugar with vanilla and 2 tablespoons cream.
  • Add more cream or milk if needed to get the desired consistency. Drizzle glaze over the scones.

Blueberry Scones

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