It seems like there is more and more demand for gluten-free items. I find it quite challenging to accommodate requests for food items without gluten. Or I thought so until I had a request for a dessert item that is gluten-free, egg free, and dairy free. I thought to myself – what’s left? Water and ??
Back in the day when I grew up (with my Italian heritage), meals included pastas and breads, and desserts were cookies and cakes, all loaded with gluten. I don’t recall people knowing about Celiac Disease back then or being diagnosed with this affliction. Gluten intolerance was not as recognized as a food allergy or serious disease as it is today.
So I’m trying to adjust recipes and accommodate requests for vegan and gluten-free food. My first attempt, I tried making chocolate muffins. As you can see, it was a disaster.
After cleaning the oven, airing out the house, resetting the smoke detector, and throwing out the cupcake tins, I decided to make cookies instead.
The hunt ensued for a cookie recipe that was GF, egg free, and dairy free. And… looked like cookies and tasted like cookies. That took some digging around since I don’t normally cook with those restrictions. I adapted a Bob’s Red Mill recipe that worked out well. (Thanks to Kathy P. for the suggestion.)
I love Bob’s Red Mill products. They do an excellent job of having products available for many dietary restrictions. Their products are located in a variety of grocery and specialty stores throughout the U.S. I even found some of their products in the South Korea Costco when we were visiting there a few years ago. And, Bob’s Red Mill products are also available online through Amazon. Bob’s Red Mill Almond Flour online. So Bob’s Red Mill products made these cookies easy to make.
The cookies came out great! They looked like cookies, tasted like cookies and everyone who tried them loved them (some people not even realizing they were gluten-free, egg free, and dairy free). I liked the crisp cookie outside and the soft chewy inside. You don’t even have to be gluten intolerant and vegan to enjoy them. But for those of you who are, it’s a fabulous recipe!
- • 1 Tbsp flaxseed meal
- • 3 Tbsp Water
- • 1 cup Almond flour
- • ½ cup Coconut Sugar
- • ½ tsp Baking Soda
- • ¼ tsp Salt
- • ¾ cup Almond Butter
- • ½ cup Applesauce
- • 1 tsp Almond Extract
- Optional: 1/4 cup sliced almonds
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix flaxseed meal and water together in a small bowl and set aside to thicken.
- In a medium bowl, whisk together almond meal, coconut sugar, baking soda, and salt.
- In a large bowl, mix together almond butter, applesauce, almond extract, and flax/water mixture. Add dry ingredients to wet and mix well.
- Place a large tablespoon of dough per cookie on the prepared baking sheet, leaving 1 inch between each cookie. (If adding sliced almonds, sprinkle on top of cookies before baking.) Bake until set, 15-18 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.
- Cookies will be crisp on the outside and soft/chewy on the inside.