Not only did I bake cookies that were gluten, nut, dairy and egg free, but I also made them without bean flour! I would love to take the credit, but Vegan Cookies Invade Your Cookie Jar by Moskowitz and Romero beat me to it. They use a combo of coconut flour, white rice flour, millet flour, cornstarch and flax meal to sub for the gluten.
I love it! No bean flour.
I made the Mexican Snickerdoodles out of the book and while they say to sub the GF flour on a one to one ratio, I found that the batter needed a little more. Next time I will try refrigerating the batter for a bit since coconut flour absorbs liquid very well and giving it some time might help.
The cayenne pepper in the batter was a little too much for the kids, though, so if you are planning on making them with kids in mind, skip the cayenne. I had made two batches for my group, in case the pepper was too spicy.
The kids loved them and I had no complaints. I'm loving this book :)
Cost Breakdown:
coconut, rice flour, millet flour: $2
cornstarch: $.50
maple syrup, cocoa powder: $1.50
sugar, oil, baking soda: $1.50
Total to make 24 cookies:
$5.50
