Okay, here’s my blog post about making gluten-free, dairy-free, and sugar-free cookies:
So, I’ve been trying to eat healthier lately, cutting out gluten, dairy, and sugar. But, man, I have a HUGE sweet tooth. I needed to find a way to satisfy my cookie cravings without, you know, totally wrecking my diet. Thus began my quest for the perfect “free-from” cookie.
The Experiment Begins
First, I looked at a few recipes online, you know, just get a general idea. I quickly realized that it’s a whole different ballgame when you can’t use regular flour, butter, or sugar. It’s like, what’s even LEFT to make a cookie with?!
I decided to start with almond flour as my base. I’d heard good things about it. I also picked up some coconut oil to replace the butter. For sweetness, I went with a combination of stevia and a touch of unsweetened applesauce.
Trial and Error (Lots of Error)
- Attempt #1: Total disaster. I followed one recipe exactly, and the cookies ended up flat, greasy, and tasted like… well, not cookies. They spread out on the baking sheet and were super oily. I used parchment paper, and they were stick in it.
- Attempt #2: I adjusted the flour ratio, adding a bit more almond flour. I also chilled the dough for 30 minutes before baking, hoping that would help them hold their shape. Better, but still not great. They were crumbly and tasted a bit bland.
- Attempt #3: I think, the cookies tasted a little bitter because I over-sweetened.
- Attempt #4: Okay, this is where things started to look up! I added an egg (I know, not strictly dairy-free, but it really helped with the texture), and I also threw in some sugar-free chocolate chips. I also reduced the baking time a bit.
Success (Finally!)
The fourth batch was the winner! They were still a little softer than a traditional cookie, but they held their shape, had a nice chewy texture, and actually tasted GOOD. The chocolate chips definitely helped. I’m telling you, that little bit of chocolate made all the difference.
I baked them at 350 degrees (Fahrenheit, of course) for about 10-12 minutes, just until the edges were lightly golden. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
It was a journey, for sure. But I’m pretty proud of myself for finally figuring out a gluten-free, dairy-free, and sugar-free cookie recipe that doesn’t taste like cardboard. It just goes to show that you can still enjoy treats, even with dietary restrictions. It just takes a little (or a lot of) experimentation!
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