Gluten Free Goddess' Chocolate chip cookie
A few weeks ago, my husband declared he wanted to wheat-free for 30 days. That immediately sent me to my local Whole Foods and Sprouts in search of wheat-free pasta and to the internet for some baking tips. Now in addition to wanting to be wheat-free, my husband is allergic to soy and oats. But I embraced this cooking challenge with zeal. Now about $200 poorer (all these flours aren’t cheap – and the pasta is really outrageous), I managed to produce a few good items. And just in time for Thanksgiving – as my niece Jessica is also Gluten and dairy free.
The Gluten Free Goddess often has vegan recipes – which suit my situation. I made her GF Chocolate Chip cookies with a few modifications. I used regular chocolate chips, I didn’t have light olive oil, so I used 1/4 cup olive oil and 1/2 canola oil.
Al’s reaction, “very good, they are crunchy on the outside and soft on the inside.” then he added, “I hope they don’t become really hard tomorrow.”
Well, today is tomorrow. Hoping that my niece Jessica will find these cookies delicious.
