Just in time for Valentine’s Day, I’m adding another recipe to the files – in case you’re still scrambling to come up with some gluten-free sweets for your sweetie.
Or, you didn’t see the Chocolate Truffles recipe I shared earlier this week.
My good friend Janelle Holden, posted this recipe during the recent holidays, in her blog Mind Body Love – and it’s a perfect cut-out cookie, regardless of the occasion.
In fact, I think that’s the best part about this recipe!
The dough lends itself well to rolling out, and cutting into decorative shapes with your choice of cookie cutter.
I also like that the recipe uses garbanzo bean flour – a common ingredient in Middle Eastern baking.
(Ethnic cuisines are often a fabulous source for new ideas).
