Recently I picked up a copy of Flying Apron's Gluten-Free and Vegan Baking Book. I think I will be going back to this volume regularly, but what better place to start than Chocolate Chip Cookies? Many gluten-free recipes still call for eggs and often apple cider vinegar. However, in this particular cookbook, a good portion of the recipes suit my daughter's allergy needs as written.
They aren't the gooey-sweet of a traditional butter/egg-based cookie, but certainly pleasing. I had white rice flour on hand instead of brown, but other than that I stuck to the recipe (minus the nuts -- no thanks). On a recent trip we picked up a bag of Vegan Chocolate Chips at Whole Foods, and they worked wonderfully in this recipe.
Next time I make these cookies, I will use parchment on the pans. The second round of cookies stuck way too much on greased pans (even though I re-greased the hot pans). I dusted the cookies with cocoa powder as suggested, which is about the appropriate amount of time for the cookies to set before trying to de-pan them.
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