food

In an effort to remove allergens from my diet and enjoy the good things, I altered a recipe for oatmeal, chocolate chip cookies into a gluten-free version. This version uses gluten-free baking flour to substitute for wheat flour; Vermont maple sugar instead of brown sugar; sea salt, not table salt; healthy 72% Cacao chips as a substitute for chocolate chips. The result was a yummy soft sweet cookie that is a satisfying treat. The recipe below has links to the products I get from Amazon. Clicking on those links gives me a small commission, but does not change your shopping experience.