March 14, 2012
I am always open to sugar free (for me this includes all refined sweetners - honey, maple syrup, brown rice syrup, etc.) baking inspiration and this little cookbook seemed like a good resource, and a good deal at just $4.99 for my Kindle (and part of the Amazon Prime lending library).
I got as far as the Carob Chip Cookie recipe and kind of parked there. For like three months now. I do that - find a favorite recipe and make it lots till I'm tired of it and want to find another.
In the summer it was the peanut butter cookies. This winter has been Cocoa Date cookies. I revised some of the ingredients in the original recipe to make it gluten free and to use cocoa powder, not carob chips.
I don't recommend cocoa on your Kindle
(photo of recipe used with permission from author)
I’ve tweaked the recipe enough to call it my own and feel comfortable sharing it here with you.
My family loves these cookies. Keep in mind we don't eat a lot of baked goods, what is considered "indulgent" by my family might be too "crunchy granola" for your tribe. I make no promises.
These are best served right out of the oven. In fact, in our house they never make it longer than a couple hours. I bake a batch and we eat cookies that day and then don't for a couple weeks, till I make another batch.
I would describe these as "moist, muffin textured" cookies. They aren't flat and gooey. They are biscuit like in shape. And like I said, they are devoured in our house.
*To make sour milk: in a one cup measure pour 1 tbsp of lemon juice or apple cider vinegar. Pour nut or soy milk till cup measure is full.
Renee Tougas participates in affiliate marketing, including the Amazon Services LLC Associates Program. Whenever you buy something on Amazon from a link you clicked here, I get a (very) small percentage of that sale. See disclosure for further explanation.
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