It’s been a bit of a transition for us, since Alexander is such a picky eater and he LOOOVES carbs. But we’ve found a few substitutes that he accepts.
While browsing around for some gluten-free recipes, I found this little gem: Gluten-Free Chocolate Chip Cookies. My kids love cookies, so I think I will try the recipe this weekend.
Ingredients & Directions:
Whisk the dry ingredients in a bowl:
- 1 cup sorghum flour
- 1/4 cup brown rice flour
- 1/2 cup tapioca starch/flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp zanthan gum
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
In a separate bowl, beat to cream:
- 3/4 cup organic coconut oil
- 1 1/2 cups light brown sugar
- 1 tbsp bourbon vanilla
- 2 eggs, beaten
Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
Add in 3 to 3 1/2 cups of gluten-free rolled oats (I'll be using quinoa flakes). Start with 3 cups, and add more if desired.
Add in 1 cup dark chocolate chips. Stir by hand to combine.
So I will try the recipe this weekend, and I will update you all on Facebook to let you know how it all went.