I had a little sweet tooth but I know that I have to be reasonable with my treats. So I whipped up a quick gluten, egg & dairy free cookie dough (no leavening either) that worked just fine. I love the taste of wild rice flour which is somewhat reminiscent of chocolate to me.
Ingredients:- 1 cup almond meal/flour
- 1/4 cup wild rice flour
- 1 tbsp sweet potato flour (you can substitute arrowroot, tapioca or buckwheat flour)
- 2 tbsp date syrup
- 1/4 tsp vanilla extract
- A splash of oil
- Dried cranberries (optional ~ mine are apple juice sweetened)
- Water
Preheat oven to 350F. Mix all the flours together. Then add the sweetener, vanilla & oil. Stir well then add the cranberries. Stir again. Pour just enough water to have a sticky dough. Line a baking sheet with parchment paper. Get a tablespoon worth of dough, roll it between your hands then press onto the baking sheet. Repeat with the rest of the dough. Bake for about 15 minutes. Let the cookies cool on a wire rack and enjoy ;).
Variations:-Replace the cranberries with raisins.-Add 1 tbsp of cocoa powder and/or chocolate chips.-Skip the date syrup and use apple juice instead of water.
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