With so many gluten free products out on the market now, I decided I was going to buy some cookbooks and bake my own products. I tried “off the shelf” GF cookies and I had to throw them out. I am not GF, but I have a healthy respect for anyone with food sensitivities. I found this cookbook on Amazon and decided I was going to make the best GF chocolate chip cookie. This recipe is such a winner. I made others from different cookbooks, but this is the truly best so far for me. The taste is so yummy, that you will reach for more. The big difference, I found, is that the consistency is “grainy”. This is not a negative at all for me. I love it. I think the garbanzo bean flour has a rougher texture.
I did find that this cookie is more delicate than your regular cookie. So be careful because it will break easier. I think you will want to bake more once you’ve tasted these. I also freeze leftover (that is, if you have any), so I can get one out at a time. It can be a tasty snack for your kids when they get home from school. My grown girls love this cookie. This book seems to have a “welcoming” feel to it. The recipes seems so inviting that I’m going to try another for you. But which one should I choose? Wait and see.
This recipe is from a fabulous cookbook called “Flying Apron’s- Gluten-Free and Vegan Baking Book”. It’s on page 42.
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