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
      132,201
    • Most Online (within 30 mins)
      7,748
    Judy Wysocki
    Newest Member
    Judy Wysocki
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • 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.