My daughter loves sweets. A lot of the sweets she does eat are fruits, but occasionally she’ll eat cookies. The thing is, if/when she does consume them, they cause skin issues. I suspected it might be related to flour/dairy and after some trial and error, that has been confirmed. How did we find out? Well… I challenged her to go whole foods plant based only for two weeks and I gently pushed her along with a few murmured protests from her. Of course, this meant no dairy or white sugar. The whole foods plant-based she was fine with (It’s mainly how she eats anyway), but eliminating the dairy and sugar? Oh boy… now that was a challenge, and she was successful. At the end… she did see that mom MIGHT be right when it came to what triggered her skin issues. Her skin is brighter and the skin disruptions are starting to subside. Guess what? She’s still eating this way.
Last evening, we made gluten free chocolate chip cookies, and… they’re vegan. However, they taste like your regular cookie. I didn’t think I had time to make anything today, but… we managed to squeeze in the time to prepare the cookies.
The semi-sweet chocolate morsels (Sunspire) was 75% Cocoa and the cookie dough sweetened with natural fruit juices. It’s how I make most of my desserts (naturally sweet) when I do prepare them. I was introduced to that when I was 21 by a young lady, who avoided white sugar because of yeast infections. Although I didn’t have that issue, sweetening desserts naturally captured my interest and so I willingly tumbled down that creative rabbit hole. 🙂
I don’t bake too much, however, since my daughter loves her sweet treats, I will have to step up my game and give her more few baking lessons. I am not a big sweet eater (I much prefer savory) but I did have a cookie and I must say that I did like it a lot My daughter loved them and had a few… without milk. I do believe I’ll tweak the recipe a bit.
Which means… making more cookies, which of course makes my daughter very happy.
What was the flour that was used? Sorghum flour and Tapioca flour and I added Xanthan gum. I’ve been sitting on purchasing a ‘proper grain mill’ for years, most likely I’ll get around to purchasing that sooner rather than later. If any of you follow my website, you already know that I’ve narrowed it down to two (although one is clearly ahead) and the added bonus is all the parts are made right here in the USA.
Instead of the canned cooking sprays (check out those ingredients some time and research the ingredients) I use an oil mister as seen above. I paid a little over $20 for it, but it will last me a long time. This particular bottle contains olive oil and I must say it does an excellent job spraying my baking trays.
My idea for creating the grain/free chocolate chip cookies was the above book. I didn’t follow the recipe exactly. However, it was my source of inspiration.
The cookies look great!
Jennifer Bliss recently posted..Weekend Roundup: Local Fundraising, New Copper Skillet, Tandoori Spice Vegan Burgers
@Jennifer Bliss, They’re gone now. We’re making a gluten-free pizza later this week. We’re both looking forward to that, besides the crust, everything is going to be plant-based, so no cheese like anything. My daughter was skeptical, but she does not eat that much of it and we’ve never cared for the vegan cheese so this will be a fun challenge. Currently, I’m in research mode and reading up on gluten-free pizza crusts. It’s quite exciting, being a newbie with something that is related to cooking, so I’m enjoying this immensely.
Aynaria recently posted..Still looking at manual grain mills
We have one gluten-free brand here, choc chop cookies but my girl did not like them, too sweet, she said. Sighhh!!!!
@suituapui, Oh? I wonder what was used to sweeten the cookies. These weren’t overly sweet. I don’t like food that is too sweet either.