I want to bring cookies to a work meeting this Friday, so I tried out a couple new to me recipes this weekend. Because I know a couple of the people in attendance at the meeting can’t eat chocolate, and it hasn’t been my friend lately either, I decided to make a couple cookies that were chocolate free. Although cookies without chocolate hardly seem worth the effort 😉
The first cookie I tried was Chocolate Covered Katie’s Sugar Cookie. Because I’ve also been having trouble with gluten, I thought I’d try these cookies both gluten-free and with gluten. I also thought I’d go ahead and try to make a fat-free version with each flour and do a little taste testing.
For the gluten-free cookies, I used Bob’s Red Mill Gluten Free Flour, which is a mix of a few different, gluten free flours. And, because I read someone I could sub out chia meal for xanthium gum 1:1, I went ahead and added 1/4 tsp chia meal to both batches in place of the xanthium gum. (1/4 tsp was suggested for cookies on the flour bag) For the fat-free cookies (both GF and WW), I used unsweetened applesauce.
Both full fat doughs were crumbly after adding the melted butter. I had to add a little more non-dairy milk to each dough so it wouldn’t crumble apart. Regardless of the fat or flour, I couldn’t have rolled out any of these doughs; if I’d wanted to use cookie cookies, I’d have been out of luck. Bummer.
The doughs all came together quickly and went off to the fridge to sit for a few hours.