We are in Week 3 of the March Madness Kitchen Desserts giveaway with Bob’s Red Mill (CLICK HERE, and scroll to bottom for more details), and my kitchen has had its floors full of gluten free flour and sugar, just because of you (I’m smiling when I say that).
You know -
I use to say that going vegan was the toughest thing in the world. And I do not try to deny it, baking without eggs can be – and is - difficult.
Add to that going gluten free (yep) – hard.
Add to these, someone who cannot eat soy – very very hard.
Now I can eat soy – it is fine for me, but I have been doing a lot of thinking about people who cannot, and it is for that reason that I am actually making more recipes that are soy-free these days.
I realize it can be difficult, and I want to take the guess work out of your kitchen baking.
My husband and I were just talking about this the other night while experimenting for the best gluten free vegan snickerdoodle that we could bake.
You try to duplicate a soft “glutenous” recipe. Or a fluffy “egg necessary” recipe, and bam! You mess up again.
That happens a lot when you are trying to bake, but don’t despair. Gluten free and vegan does not have to stay hard. It can get easier. So in light of trying to make it easier, a favorite cookie comes to mind.
Still thinking along the theme of March Madness, I have been attempting to make some of the top gluten free vegan desserts that you have been longing to make.
And then my favorite cookie came to mind.
I use to love thin and crispy to bite – yet soft and not crunchy, snickerdoodles!
And yes, while from time to time I know I can pay $5 for a little box of Dr. Lucy’s Cinnamon Thins cookies (which are very good by the way), I really wanted something that I did not have to crunch, and that would be much more affordable – of course!
These were just perfect. Look at them!!