Kit-kat Deep dish cookie
Thick , chewy, and loaded with mini kat-kits with just a touch of biscoff spread in this kat-kit deep dish cookie . It’s starts off with gluten-free bisquick baking mix . The bisquick and biscoff spread adds a little texture to these
off the chain, yummy good cookies. Every bite will leave you begging for more.
Cookie Friday: Kat-Kit cookie bars
Total Time: 1 hr- 50 mins
Prep Time: 1 hr 10 mins
Cook Time: 25-30 mins
Small skillet pan
Yield: 5 -8 servings
2 1/2 cups gluten-free bisquick baking mix
1 1/2 cup of mini kit-kat bars
1 teaspoon of vanilla extract
1 teaspoon of biscoff spread
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cup of stick of softened butter
1 tablespoon of milk
1.Preheat oven at 325. In a mixing bowl, combine butter, sugar and vanilla extract and stir. Add egg into the mixture, and mix until all ingredients are combined.
2.Add ,in the gluten-free bisquick baking mix, and milk then mix well. Add a few pieces of the kit-kats to the cookie dough mixture . Then chill for 1 hour.
3.Lightly spray 9 pan with oil. Take dough out of refrigerator,add a few more pieces to the dough . Then add cookie dough to pan, add the remaining kit-kats to the top of the dough. Bake for 27 to 30 or until its light golden brown. Take out and cool. You can add extra kit-kats , some caramel drizzle or chocolate drizzle . Cut slices evenly. Yummy!
Happy humpday ! I’m a bread lover, so, eating light versions are a much better choice for you and your body. Check out my 10 favorite healthy quick bread recipes.Which includes muffins, biscuits, and loaf bread.
10 Healthy quick bread recipes
Skinny Jumbo carrot muffins
Squash Tea Bread
Lighter zucchini quick bread
White cheddar cheese drop biscuits with spinach
Other recipes from:
Gluten-free Chocolate fudge cookies
It’s the last cookie Friday of the year, I will close
the year out with a gluten free cookie. So if you’re
a chocolate addict like me, this will make you’re
tummy very happy.
Cookie Friday: Gluten-free Chocolate Fudge
Total Time:1 HR 25 Mins
Prep Time:1 hr. 14 mins
Makes About: 25-30 cookies
2 cups of semi-sweet chocolate pieces
4 oz. of bittersweet chocolate, chopped
2 oz. of unsweetened chocolate, chopped
1/2 cup organic granulated sugar
2 tablespoons of butter
1/4 cup rice flour
1 teaspoon vanilla
1/4 teaspoon aluminum-free baking powder
1.Preheat oven to 350 degrees. Spray cookie sheet with cooking oil.
2.In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips. Chill for 50 mins.
3.Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart. Bake in the 350 degree oven for 8-10 minutes . Transfer to a wire rack and let cool.
Adapted from:Easy Gluten-Free Baking
- Gluten-Free Chocolate Chip Cookies (aroundthe-world.info)
- Gluten Free Cowboy Cookies (idroppedgluten.wordpress.com)
- after-christmas cookie recipe (skirtastop.com)
- The Great Cookie Swap (culturecookies.wordpress.com)
- Dark Chocolate Chip & Bacon Cookies (artofburningwater.wordpress.com)
- Candy Cane Fudge Kiss Cookies (pastaprincessandmore.wordpress.com)
- The BEST Gluten Free Chocolate Crinkle (friendlyglutenfreefoods.wordpress.com)