One of the things I hope to do from time to time on this blog is to share with you revisions I make to recipes when I attempt them again. Every time I recreate an old recipe, my hope is that I can find a way to make it better than ever. I originally posted a recipe for wheat and gluten-free raspberry gems in December 2010. The version I’m offering today contains walnuts rather than almonds and sunflower seeds, and additionally, I’ve slightly increased the amount of flour, vanilla and cinnamon, and adjusted the baking time and temperature. I first posted a recipe for wheat and gluten-free coconut-peanut macaroons in March of 2011, but last week I made these cookies again, with some revisions. I’m convinced that the gluten-free versions of both these cookies taste as good, if not better, than the more conventional one. After the jump, you’ll find my updated recipes for both these cookies. Let me know how you like them.