Light, crispy and crunchy. These cookies start out with a great bite and then melt away in your mouth. 

 I’ve been baking gluten free for ten years now, and although I feel I’ve been able to get a handle on most things that I miss in the gluten world, there are three things I dislike about gluten free baking.

1. It can be expensive.

2. Supplies can be hard to find.

3. Homemade gluten free cookies are soft, not crunchy.

 At least, until now.

 This weekend I discovered an amazing recipe. It’s made with one easy to find “flour”, it’s relatively inexpensive, and it makes CRUNCHY cookies!! Not just crunchy cookies, cookies that you can really bite in to. And then they totally melt away in your mouth like a meringue. This is now my favorite recipe. It is also my husband’s favorite recipe. This may have disastrous consequences, but for now we’ve decided to just go with it. Without “help” from the four year old, I can make the dough in about 8 milliseconds. They bake in less than 15 minutes and if you make them in 1″ balls, they make about 3 dozen cookies. (I’m thinking I’ll just sit out bathing suit season this year.) I’ve slightly adapted the recipe, and I can already think of about a hundred other variations for it. You can find the original recipe here: Biscoitos De Maizena (recipe is in English).