Baking, Crafting, Living
So this one time during a Spring Break Trip, I was road tripping with some friends, one of whom has a gluten allergy. Our other friend made some WONDERFUL gluten free cookies for our trip to the coast. They were so good, she had to make another batch when we reached our destination. The recipe ended up being Paula Dean’s Monster Cookie Recipe.
For some reason my cookies, though delicious, did not turn out the way my friends did. It was all in the texture.
Her’s were soft and chewy.
Mine were soft and slightly crumbly.
Mine kind of remind me of bite-size energy balls, instead of cookies. Full of whole wheat and protein!
Next time I am going to try adding only 3 cups of oatmeal to see if it makes a less-crumbly cookie.
*******If you try it with 3 cups of oatmeal instead, Tell me how it turns out!*********