These cookies were inspired by a cookie my daughter and I had at Watercourse Foods in Denver. They were amazing and so interesting we wanted to try to replicate them. They’re both gluten-free and vegan, so they’re good for people with a variety of dietary restrictions.
Just because you’re avoiding gluten doesn’t mean you can’t enjoy moist and delicious homemade banana bread fresh from the oven. Not only does it make your home smell fantastic, it can also be a comforting food, and when you use healthier flours you don’t have to feel so guilty about eating it. This recipe is egg and dairy free, but no one will know except you.
The one problem with these cookies is that it’s hard to stop eating them! They make a great tea cookie because they are somewhat similar to a shortbread cookie with a very mild and buttery natural almond flavor. This recipe is egg, dairy and gluten-free so it’s a good choice for a variety of dietary needs.
Macaroons are pretty easy to make gluten-free, but most recipes that are flour-free use eggs to get the desired texture. Being a fan of coconut and conscientious of specific dietary needs I was pretty excited to create a recipe that has a rich coconut flavor and a nice texture without using either eggs or traditional wheat flour. I hope you enjoy these as much as we do!
