This week, instead of pie, Mary delivered a batch of chocolate chip cookies made with Robin Hood’s new gluten free flour blend. The cookies had a slightly grainy texture (likely because of the rice flour in the flour’s ingredients and absolutely no fault of Mary’s!) but other than that were light, tasted fantastic, and lasted on the counter for a couple of days without going stale. She also brought a bag of the flour so we could try using it in some of our own recipes. Updates to follow! Below is a copy of the recipe which can also be found on the back of the bag of flour. FYI: the ingredients for the flour mix are rice flour, sugar beet fibre, potato starch, and tapioca starch.
These cookies are crunchy on the outside, chewy in the middle, and full of the rich flavours of chocolate and coconut. Make a double batch ’cause they won’t last long!
Oats lower cholesterol, are an excellent source of plant protein, and good source of iron. However, not everyone who has celiac disease can tolerate them, even when the oats are gluten free. If you have questions, talk to your physician or dietitian.