Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Looking For A Nana's Cookie Copycat Recipe

MLB

By MLB
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

MLB Apprentice
MLB
Posted

I am in love with Nana's No Gluten Cookies, especially the lemon. They are so expensive though. Does anyone have a recipe that compares to these? I would love you forever! :) Soft, cakey, and I love that they are sweetened with fruit juice instead of cane sugar.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CeliacAlli Apprentice
CeliacAlli
Posted
I am in love with Nana's No Gluten Cookies, especially the lemon. They are so expensive though. Does anyone have a recipe that compares to these? I would love you forever! :) Soft, cakey, and I love that they are sweetened with fruit juice instead of cane sugar.

This is better...It is a sugar cookie mix but add lemon juice and little peels and it's amazing! If you don't want peels just don't add them but wowza this is great!

3 cups gluten-free flour mix*

2 eggs

1 teaspoon soda

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon almond (or flavoring of your choice)

1 cup gluten-free margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).

Garfava Bean Flour 2/3 part

Sorghum Flour 1/3 part

Cornstarch 1 part

Tapioca Flour 1 part

MLB Apprentice
MLB
Posted
  • Author
This is better...It is a sugar cookie mix but add lemon juice and little peels and it's amazing! If you don't want peels just don't add them but wowza this is great!

3 cups gluten-free flour mix*

2 eggs

1 teaspoon soda

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon almond (or flavoring of your choice)

1 cup gluten-free margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).

Garfava Bean Flour 2/3 part

Sorghum Flour 1/3 part

Cornstarch 1 part

Tapioca Flour 1 part

Thanks!! I will try this! Do you think it's ok to use egg replacer? I can't have eggs.

CeliacAlli Apprentice
CeliacAlli
Posted
Thanks!! I will try this! Do you think it's ok to use egg replacer? I can't have eggs.

yeah it should be okay, but since egg replacer is powder(or at least the kind I used) use a little more liquid. =]] Good luck!

Let me know how it is..even if you don't like it!

MLB Apprentice
MLB
Posted
  • Author
yeah it should be okay, but since egg replacer is powder(or at least the kind I used) use a little more liquid. =]] Good luck!

Let me know how it is..even if you don't like it!

Ok, so I just made the dough. :D I don't have any lemons, but I had all the other ingredients so I made them almond flavor. The dough is chilling in the fridge but my oh my I can't keep my finger out of the bowl. haha. I used the egg replacer with extra water and instead of margarine (i can't have soy) I used Spectrum palm shortening. So far so good, I'll let you know how they bake up.

CeliacAlli Apprentice
CeliacAlli
Posted
Ok, so I just made the dough. :D I don't have any lemons, but I had all the other ingredients so I made them almond flavor. The dough is chilling in the fridge but my oh my I can't keep my finger out of the bowl. haha. I used the egg replacer with extra water and instead of margarine (i can't have soy) I used Spectrum palm shortening. So far so good, I'll let you know how they bake up.

mmmmmmm...almond flavor is going to be GREAT! I want them now...hehe

CeliacAlli Apprentice
CeliacAlli
Posted

I can't find any almond so I am going to make vanilla cookies coconut strands...mmmmmm good!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CeliacAlli Apprentice
CeliacAlli
Posted

I added regular sugar and cocoa to mine=/ srry i didn't tell you i was going to do this earlier

MLB Apprentice
MLB
Posted
  • Author

The cookies are delicious, so soft and cakey the way I like them. I did something wrong though as they are so soft they fall apart when you pick them up. I couldn't roll out the dough because the dough was too sticky. I think I must have added too much liquid with the egg replacer. The palm shortening is softer than margerine also so that may have affected the outcome too. I'm going to try again when these are gone (my kids love them). Thank you so much for the recipe!! :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    yfuvhg
    Newest Member
    yfuvhg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.