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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Baking for Jayne: Gluten-Free and Vegan Chocolate Chip Cookies
Jayne has Celiac disease, is allergic to soy and eggs and is sensitive to dairy. All of the food that I prepare for her and her family is gluten-free, soy-free, egg-free, and uses limited dairy. Lately, I've been making a dessert or other treat for Jayne. Today, thanks to Karina of Karina's Kitchen, I made gluten-free and vegan chocolate chip cookies for Jayne. I've tried a few gluten-free chocolate chip cookie recipes and Karina's recipe beats all of them.
The first test was the cookie dough. Of course, I had to try the unbaked dough. One good thing about vegan cookie dough is that you don't have to concern yourself with the food safety issue of raw eggs in the dough. Yum, this dough is delicious. It wasn't grainy/gritty like many gluten-free recipes.
The dough is chilled for one hour before you make the cookies. You roll the dough into balls, then flatten them slightly before baking. I used a heaping tablespoon of dough to form the cookies.
After 12-15 minutes, you have beautiful and delicious cookies. The cookies came out of the oven right after my client came home for lunch. We all tried them and everyone loved them. At one point, Jayne's mother asked me to move the cookies away from her so she wouldn't eat them all.
Don't you just love how the third cookie from the left in the second row from the bottom has a face?
Karina's recipe is delicious. If you know someone who is gluten-free and doesn't eat eggs, be sure to make these cookies for them.
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the cookies look great - I may have to try them just to bake something that is gluten-free.
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