This delicate almond lace wafer cookie is free of gluten and has a great, light, crisp feel. They're always a hit, whether you dip them in chocolate or leave them plain.
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Ingredient
– 3/4 cup grated un-blanched almonds (use blender, nut grater, or food processor – do not– grind into powder, but leave a bit crunchy) [Sue’s note: I used almond meal.]– 1/2 cup unsalted butter– 1/2 cup sugar– 1 Tbsp flour [ or use a gluten free flour mix, or oat flour if you like]– 1 Tbsp heavy cream or evaporated milk– 1 Tbsp whole milk
Ingredient
Foil an 8- or 9-inch square baking pan. Make sure butter and sugar are well mixed. Mix peanut butter with vanilla.
Step 1
Step 1
Instructions
Oat flour and milk should be added if the mixture feels dry. Mix the chips. Flatten and evenly press the dough into the pan bottom.
Step 2
Step 2
In a microwave-safe bowl or measuring cup, microwave chocolate and peanut butter for 1 minute. Stir until totally melted and lump-free.
Step 3
Step 3
Return it to the microwave for 10 second bursts until smooth.
Pour chocolate on cookie dough and spread. Refrigerate at least 3 hours to harden.
Step 4
Step 4
Remove from fridge 5 minutes before slicing. Lift the cookie dough from the pan and remove the foil.
Step 5
Step 5
Slice with a large, sharp knife soaked in hot water and dried between slices. Put these bars in the fridge.
Step 6
Step 6
Also see
No Bake Peanut Butter Chocolate Chip Cookie Dough Bars Recipe