In my quest to (mostly) eat gluten-free, dairy-free (I’m still into cheese), egg-free (and eggs for breakfast) and cane sugar free (sweet tooth issue), I adapted one of my old favourite cookie recipes into this one. I’ll say it now, they aren’t as good as the cookies I used to make, but they are yummy—just a different kind of yummy. Read on for the recipe.
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For the last couple of months, I’ve been intrigued by the paradox that I find myself experiencing by following my diet. On the one hand, my way of eating is complicated and incredibly restrictive (there are just so many things on the “can’t eat” list). But on the other hand, once I wrapped my mind around what needed to be my new approach to eating, everything actually became very simple.
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