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Cookie Cookbook Review: Ancient Heritage Cookies

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Ancient Heritage Cookies Cookbook
The links in this post are affiliate links, meaning I earn a small amount when you click through and make a purchase. This (of course) costs you nothing extra – it simply allows me to support my cat in the lifestyle they’ve become accustomed to!

I realize the cookbook reviews are coming hot and heavy, but I’ve received so many excellent cookbooks to review lately that I’m hyper anxious to tell you about them. PLUS, many of the cookbooks I’ve been reviewing lately are honestly MUST HAVES for the upcoming holidays – including the one shown here, Ancient Heritage Cookies (Gluten-Free, Whole-Grain, and Nut-Flour Treats).

Ancient Heritage Cookies features thirteen gluten-free reicpes along with “traditional” cookies, reinvented using the grains of our ancestors.

To say these cookie recipes are unique would be a huge understatement. This is the first time I’ve seen corn flour or spelt flour used in cookie recipes. It’s actually fascinating, if we’re being honest!

The gluten free recipes (13) are clearly marked and would allow you to make delicious gluten-free cookies this Christmas for gift-giving and eating!

“Non-Gluten Free” Recipes Include:

  • Molasses-Spice Cookies
  • Miniature Jam Sandwich Cookies
  • Double Chocolate Fruit and Nut Brownies
  • Gooey Pecan Pie Bars
  • and many others…

Gluten Free Cookie Recipes:

  • Almond-Hazlenut Cookies
  • Bird Bars
  • Cashew-Oatmeal Cookies
  • Cinnamon Cookies
  • Coconut-Crazy Macaroon Sandwiches
  • Corn Crisps
  • Pistachio Drops
  • Orange-Scented Sugar Cookies
  • Coconut Fudge Brownies
  • Pistachio-Almond Meringues
  • Chocolate Hazlenut Bars
  • Chocolate Hazlenut Meringues
  • Peanut Butter Sandwiches

As you can see, the gluten-free cookie recipes, alone, make this cookbook more than worth it!

From the Inside Cover:  “Deeply rooted in early civilizations, ancient and whole-grain flours are enjoying a resurgence in popularity as healthier alternatives to all-purpose flour.”

Grains our ancestors used baked into delights for today!

Author Luane Kohnke guides aspiring bakers through her delicious and unusual recipes. With 50 recipes featuring ancient and whole-grain flours and 13 gluten-free options, everyone can enjoy delectable cookies without guilt! Kohnke uses whole grains from around the world—including oats, barley, cornmeal, and nut flours, which are healthier than bleached white flour—to satisfy the most discerning sweet tooth. Easy recipes for gluten-free Peanut Butter Sandwiches, moist Double-Chocolate Fruit and Nut Brownies, and chewy, vegan Maple Almond-Butter Cookies are featured. Lush photos from acclaimed photographer John Uher accompany each recipe.

{Review Continued Below…}

Ancient Heritage Cookies Cookbook - Gluten Free Cookie Recipe
Ancient Heritage Cookies (which will be released on Amazon November 10) is available for pre-order. It’s less than $15, making it a great bargain and ideal gift idea for the cookie lovers in your life.

The San Francisco Book Review claimed author Luane Kohnke’s cookbooks are “a must for any cookie-lover who is game for something new and different.” I’d have to completely agree with them – her newest book is beyond interesting and has provided me with 13 gluten free cookie recipes I’ll use again and again.  This is going to be a particularly delicious Christmas!


Pecan and Chocolate Chip Cookies

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Make the most amazing Christmas cookies ever this year! Many of these cookies would also make exceptional gifts or additions to Thanksgiving or Holiday gift baskets.

My inner cookie monster recently had cause to celebrate and did so by eating a chocolate chip cookie.  I was sent a gorgeous cookbook called One Sweet Cookie: Celebrated Chefs Share Favorite Recipes (will be available on Amazon on October 4, 2011 – click the link to pre-order!).

This beautiful cookie cookbook features cookie recipes that are probably already some of your favorite types of cookies:

  • Snickerdoodles
  • Orange Cookies
  • Chocolate Chip Cookies
  • Monster Cookies
  • Sandys
  • Peanut Butter Cookies
  • Thumbprint Cookies
  • Sugar Cookies

However, they’re sure to be the BEST recipe you’ve ever tried for each of these cookies.  You see, the cookie recipes in this book are from extraordinary chefs, pastry chefs and bakers – the best the world has to offer. These include Lidia Bastianich, Terrance Brennan, Laurent Tourondel, Jacques Torres, Mario Batali, and others. Cream of the crop!

In addition to cookies you’ve no doubt heard of, there are MANY amazing cookie recipes that will literally blow your mind before you ever even bake them:

  • Pecan and Chocolate Cookies
  • Pink Swirl and Dusted Meringues
  • Wicked Chocolate Biscotti
  • Coconut-Nutella-Almond Macaroons (one look at the picture and I wanted to weep with joy)
  • Petits Fours De Noel
  • City Bakery Oatmeal Raisin Cookied
  • Crazy Cowboy Cookies (from Chef Batali and his son)
  • Raspberry Granola Bars
  • Fig Squares (think Fig Newtons from a Culinary Institute)
  • Cheesecake Brownies
  • Cheesecake Brownies
  • Cheesecake Brownines… Sorry, but the concept of chocolate AND cheesecake teaming up is worth mentioning more than once. Or twice.
  • Red Velvet Whoopie Pies
  • …. and many more, but I’m getting too weak in the knees to go on!

Pecan and Chocolate Chip Cookies

Makes About 18 Large or 36 Small Cookies

11 ounces 66 percent chocolate (such as Valrhona Caraibe)
3 tablespoons unsalted butter
3 large eggs
1 cup plus 1 teaspoon granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup 70 percent chocolate chips (such as Valrhona Caraibe) (optional)
1/2 cup pecan pieces (optional)

Pre-heat the oven to 325 degrees.  Line two half-sheet pans with parchment paper.

In the top of a double boiler over low heat, melt the 66 percent chocolate and butter.  Remove the mixture from the heat and set aside to cool for a few minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar.  Add the chocolate mixture, then the flour, baking powder, and salt, and mix just until combined.

Remove the bowl from the mixer, and fold in the chocolate chips and pecans (if using).

Shape the batter into balls the size of golf balls, and arrange them on the prepared pans.  Bake for 8 to 10 minutes, depending on the size of each cookie.  The edges will feel done, but the centers will feel slightly undone.  Cool completely on wire racks.

Read more about One Sweet Cookie: Celebrated Chefs Share Favorite Recipes by clicking the link. You can either save the page under “favorites” to order on October 4 or, better yet, pre-order and secure your own copy in time for the holidays.  This one is absolutely outstanding.