This year we got creative with this Gluten Free & Vegan Easter Egg Recipe – Which is really just my Gluten Free & Vegan Rice Krispy Treats, but with a Eggs-cellent twist! =) Sending this to Kid’s Delight – Mini Bakes which I am hosting this month started by Srivalli.For years, my family has colored Easter eggs and it’s one of my favorite traditions! But when my son was diagnosed with an egg allergy, we began adding new traditions so nobody was left out of the fun. Using a spatula, carefully remove them from the tray and store in air tight box. The cookies will be very soft, but remove them from the oven. Shape them into balls and arrange them on the tray leaving 2″ in between.īake for 12 minutes in the preheated oven. In a bowl cream together butter, sugar and vanilla until creamy.Īdd the flour and baking soda and mix to form a smooth and soft dough.įinally add the choco chips and butterscotch chips and mix well.Ĭover with cling wrap and refrigerate for 30 minutes. Thank you PJ, my experiment was a great success!! She said that she tasted loved the cookie and wanted recipe for it. I also went to her school for the carnival happening there and met with her class teacher. And I sent two cookies for hersnack yesterday. And as these cookies are dark like chocolate cookies, she didn’t even hesitate though she knew that I have made it with buck wheat flour. I was so skeptical about how Sruti would react, but she loved it. But with gentle nudging with the spatula, the cookies will come out. So it will be tough to pry the cookies out of the tray. The problem with butterscotch is, it will melt and pour out of the cookie and will harden while cooling. But once they cool down, they will be firm enough to remove. As they are so soft, it will be impossible to remove them while still hot. But if you keep on baking them, you will get rock hard cookies. The cookies when coming out of oven will look very soft and lava like. As I didn’t have I used butterscotch chips. You can also make these with just choco chips. Other wise you will end up with flat cookies. The dough needs to be chilled for at least 30 minutes. And for butter, the original recipe used coconut oil. Use the same quantity as mentioned in the recipe. You can choose to add brown sugar, palm sugar or coconut sugar. But I will surely add it in any GF bread recipes because I would not have any other option to bind the dough.įor the sugar, I have added the normal granulated sugar. I even wanted to add some Xanthan gum but I need to develop recipes with ingredients which can be obtained easily in India. Otherwise I know I will end up with flat, crumbly discs. Usually gluten free recipes use egg as the binder but as I am baking without the eggs, I used a little more flour to bind the dough. Here is my first attempt at creating something gluten free. I had to try gluten free seeing all these readers who are trusting me. I have been getting requests from readers to make gluten free bakes. Loaded with choco chips and butter scotch chips, I was sure, Sruti would love this.
So I had choose a recipe so that my daughter would eat it without any reservation. Only Sruti can eat it but she will never eat ladoo or any other sweet. There are so many Indian recipes I could try but who is going to eat? Myself and hubby are both on low carb diet and no type of atta can be consumed. But I have heard a lot about this flour and know that it is gluten free. It is buckwheat flour/ Kuttu ka Atta which we don’t get in Tamil Nadu. I then messaged PJ and she gave me the answer. I even put a pinch of it in my mouth to see whether I can identify the flour, but sadly no. It looked a bit different from ragi flour and the flovour was totally new to me. The second ingredient PJ sent me is a flour which I couldn’t recognize.