I tried my first gluten free cookies awhile back from the Blackbird Bakery book that my friend gave me. They tasted delicious, but they didn’t  turn out quite the way I wanted.

Sometimes I wonder if I will ever get used to gluten dough and batter. I always compare it to gluten substances and I never know how the consistency should be.

These cookies were based on ground cashews and while they tasted great, they were a little hard to scoop neatly onto the tray for pretty cookies.

Not that their form mattered much… they all melted together!

The recipe said to put the cookies on two trays, but I didn’t account for having European-sized trays versus American-sized trays and having not made them before, I had no idea how much they would spread.

I cut them up into rough cookie shapes when they cooled. The actual cookie is pretty darn thin, which is OK because I wanted to use them for the ice cream sandwiches recommended in the book!

The book told you to make your own ice cream, but we didn’t have our ice cream maker yet, so we bought whatever Jamaican ice cream is in Switzerland, because it was pretty similar to rum raisin.

When was the last time you made ice cream sandwiches? These cookies were so good, I finished them on Tuesday night after having made them on Sunday. Mmm Mmm! 🙂