I’ve been largely dairy free for a while, in an effort to ward off recurring chest and lung issues. It seems to be working. Now I’m trying to go gluten free, cutting out wheat from my diet. Refined grains are on the hitlist after that, though this will undoubtedly be hard to keep to on the road.
These soft, doughy, gluten-free cookies satisfy my sweet tooth. They’re homemade rather than made from scratch – but better than getting them from the store at least. Yum.
What you need:
1 1/2 cups of Pamela’s Baking and Pancake mix (gluten and wheat free)
1 1/2 cups of semi-sweet chocolate chips
1/4 cup of coconut sugar
1/4 cup of raw cane sugar
1/2 cup of pecans
8 x tablespoons of butter
1 x egg
What you do:
Mix them all together, then bake at 350 degrees F for 12 minutes (important, don’t let them burn, or they’ll go brittle – a travesty).
This dose makes a lot of cookies.
I’m not going to claim these to be a healthy treat in any way. But they could be worse.
Tips on healthier gluten-free morsels gratefully received.
Camera: Canon 5D Mk2 with 17-40mm f/4 and 50mm f/1.8 lenses.