Well, little did she know that I love to bake and try new, healthy creations in the kitchen when I have time. In her pantry, she had almond flour and coconut flour that I was eager to play with.
I started on Google searching for yummy recipes, but then remembered that my vegan cookies would be fun to try with alternate flours and some fun additions like canned pumpkin; my cousin had four cans of it. Also thinking that if I bake cookies, I'd eat them so I definitely wanted something healthier.
So, last night, I had some real fun experimenting in the kitchen with zero idea how the new vegans would turn out. Nervously mixing my ingredients, I was crossing my fingers at the same time.
Here were my substitutions/additions:
- Added 1/2 cup of canned pumpkin to the wet ingredients
- Substituted 3/4 cup of almond flour and 1/4 cup of coconut flour for the regular flour
Next time around, I will have to give those ingredients a shot.
Overall, the mixture turned out great! I loved the cookies and so did my cousin! The almond flour made the dough and final product mushier but I learned online that this happened because almond flour does not contain gluten which helps the ingredients stick together and become solid in the baking process.
Happy baking :)