CHOCOLATE CHIP AND CRANBERRY COOKIE
For these cookies, I used a recipe I already had, and replaced the the normal flour with a gluten free version, and used coconut sugar instead of traditional white sugar. We also added cranberries, which was a good call.
I’m still learning about different gluten free flours to use for baking, so for me this seemed a good idea – not too complicated with lots of new ingredients to hunt down, but simple and achievable. You simply take a recipe you already know, and replace the ingredients you want to. These were probably not as chewy as I’d imagined, but more like a short bread biscuit – but still, so, so good.