These chocolate chips cookies are my husband’s grandmother’s recipe. She lived to be 100 years old and carries a legacy that lives on for future generations. These cookies are the perfect combination of soft in the middle yet crunchy on the outside and by some miracle seem to adapt perfectly to gluten-free flour. Please enjoy this incredible treat!

I found this recipe several years ago when I was searching for a gluten-free and dairy-free dessert for a dinner I was hosting. It was an instant crowd pleaser and the raspberry sauce really takes in up a notch. It also can be made well in advance and even frozen ahead, which is my not-so-secret hack to hosting large family functions.

My eight year old’s favorite food is cinnamon rolls. Ever since he was diagnosed with Celiac Disease, I’ve tried to find a good gluten free version and while some local bakeries have been able to produce incredible rolls (Atuvava, Sift, Olivia’s Organic Cafe), none of my own baking efforts have matched the real thing. Enter in this incredible cinnamon roll coffee cake by The Real Food Dietitians. While this coffee cake is a cake and not individual rolls, it encompasses the same flavor profile as cinnamon rolls but without hours of baking. I even make a dairy/nut free version to accommodate my nephew’s allergies and it is loved by all!

This gingerbread snack cake is so versatile that it could be served for a brunch or as a dessert. I typically serve it for brunch with a healthy dollop of whip cream on top! I’m so happy that Zoë created this recipe with gluten free flour in mind (I typically use King Arthur) and she also includes substitutions for making it dairy-free or vegan if desired.