Welcome to Mr. Farmer’s Daughter’s 12 Days of Cookies!
Many years ago my parents began a 12 Days of Christmas tradition with my sister and me. It began on the 13th of December and ran through Christmas day. It was so great to spread out the love (and gifts) for that period of time. So, I’m passing the tradition on to you in the form of cookie recipes! I’m going to keep the posts short because it’s Christmas time and I can’t be writing book-long posts for 12 days in a row. I just don’t have it in me to put that many words on paper. Suffice it to say, some of the recipes are favorites of ours, some I’ve adapted to be more allergen friendly and some are just recipes that I’ve wanted to play around with. All of them will be delicious though. Merry Christmas!!!
Day 4!
Gluten-free Chocolate Pecan Bars
This is a new recipe for me. Well, kinda. I made them many years ago before I was gluten-free. It came from an old issue of Taste of Home magazine. I figure it must’ve been good if I kept it all these years so I tried it again, with gluten-free flour. Uhhhh, total fail. It took a couple more tries to come up with this version. Chewy, pecan-y, chocolatey because my husband loves chocolate chips in his pecan pies, and full of caramelly flavor from the brown sugar. A perfect cookie for the holidays or for a Summer bake sale!
- 3 eggs
- 2 cups brown sugar
- 1 ½ cup gluten-free flour (I used King Aurthur cup for cup)
- 1 ½ cup pecans, finely chopped
- 1 ½ tsp. vanilla
- ½ cup mini chocolate chips
- Preheat oven to 300˚.
- Grease a 9”x 13” baking pan.
- In a mixer, cream eggs and brown sugar together.
- Add the rest of the ingredients except chocolate chips.
- Hand mix in chocolate chips.
- Lightly spray pan with non-stick spray. (Please choose organic spray)
- Make a sling of parchment to easily lift cookies out when cooled.
- Spread batter in baking pan evenly.
- Bake for 30 minutes or until toothpick comes out clean.