Wow we had a wonderful warm day today (Wednesday) A nice break to get us ready for what is coming-ice and snow-weather people still not sure where the worse will land. Here it will start late tomorrow through the weekend. Fingers crossed no major ice storm.
Hubs went with a friend to the lake house-to look at things about the basement situation, and I went to town to get some foods. At Aldi they had bison burger again-I was so excited to see this again so I grabbed some for the freezer-I really like this meat as it is very lean with good flavor.
Yesterday morning I baked up a big batch of traditional Toll House Chocolate chip cookies, also added Andes peppermint chips for baking-and mailed it off to our friend that lives in the Keys (Florida) for Christmas-he loves this cookie the best so I sent him over 5 dozen-and it will be a surprise.
I then baked up a second batch but changed the sugars to diabetic friendly and used half butter and half coconut oil for Hubs. I just saved out about a dozen and froze the rest. (so they will last for the month)
In the evening I decided to make a gluten free version of this same recipe but changed things up a bit.
Reading most of the Paleo cookie recipes using almond flour only-they make a very small batch and they say the cookies only stay fresh for 2-3 days. So I decided why not do what I always do and just convert a favorite recipe.
Soooo for the flour instead of using all gluten free flour that has allot of carbs (30) I decided to use half of this flour with the other half being almond flour and coconut flour. There is tapioca flour and xanthan gum to help with the leavening in the gluten free blend so thought that would help this cookie out-and it did.
For the sugars I used zylitol (birch sugar and Paleo or diabetic friendly) and just about a 1/4 cup of coconut sugar. Instead of all butter I used just a little butter and the rest coconut oil.
For all three batches I used very dark chocolate chips
I just baked up this last batch-and they turned out really nice. More like little mini cake like cookies. Very very moist and tender. Oh and I also added a couple tablespoons of organic cacao powder to this one.
Surprising the difference in how the 3 cookie batches turned out using different ingredients.
Sorry I should have taken photos of the different cookies. The original is crunchy being full of butter and sugars.
Using Splenda and coconut sugar and some coconut oil for the second batch made a nice moist cookie too.
Photos are of the third batch with gluten free fours and zylitol as the main sweetener.
Have you started any Holiday baking yet??
I won't bake as much as I usually do this year. I love roll out cookies so will for sure dig out some cutters and make those.
I think I will make more candies this year for gifts-peanut brittle and divinity perhaps some fudge.