Few things are more comforting in life than the smell of freshly baked cookies (fresh baked bread and ground coffee are up there too). It’s home, it’s childhood memories and a great big hug all wrapped into one.
‘Free From’ cookies don’t have to be tasteless, dry or gritty and just because you have to avoid gluten and dairy, doesn’t mean you can’t experience that same home-baked, fresh cookie experience.
The ideal mix of crunchy on the outside and chewy in the middle, this cookie recipe is gluten, dairy and egg free, but is so tasty, I’d put money on no one telling the difference, or even caring for that matter.
This recipe includes chopped pecans, but if you want to make it nut free, just change this part of the recipe for something else, such as raisins or chocolate chips. The combinations are endless, really. You can take out the cinnamon and add ginger, substitute the vanilla for almond essence or for a citrus flavour, add orange or lemon juice.
These are so easy to make, my 10 year old made a batch all on her own. She used dark chocolate chips, instead of nuts or raisins and kept the cinnamon. It was a lovely combination.