These cookies are simply delicious, and there is not one speck of cane sugar inside! I changed the recipe on the back of the Toll House chocolate chip package and the result is a batch of delightful, cake-like treats!
Mix Dry and Set Aside: 1 1/4 cups white flour, 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp salt
Mix Until Creamy: 1 cup (2 sticks) butter, 9/16 cup agave nectar, 1/4 cup honey, 2 tsp vanilla extract
Add to Creamy Mixture: 2 eggs
Then Add to Creamy Mixture: the dry mix (noted above)
Then Stir In: 1 bag grain-sweetened chocolate chips ( I like Sunspire brand)
Drop tablespoonfuls of batter onto ungreased cookie sheets.
Bake at 375 degrees for 11 minutes.
I am also sharing this recipe with Everyday Sisters, Something Swanky, Sweet as Sugar Cookies, The Lady Behind the Curtain, Joy of Desserts and on my Facebook page.
Even though my world revolves on being sensitive to 12 different foods (including cane sugar and yeast), I can imagine that some people are sensitive to only a few foods, or some without any. And I say to you – good for you! You can eat whatever you want! However, I know a lot of people who may not necessarily be sensitive to foods but are supposed to watch what they eat for some reason or another. Some may have to avoid salt, others may have to avoid dairy, and others may be looking for sweeteners with low glycemic indices. Whether you have only mild irritations or severe limitations to your diet, we can all support one another in the quest for good nutrition.
Hi, everyone. Welcome to my first foray into the blogosphere. My name is Alissa, and by day I am an economist. I really enjoy analyzing data and figuring out the implications of various trends. However, every day I manage a number of food sensitivities. For the past three months I have learned much about digestion, nutrients from food, and food substitutes, and am excited to share my findings with you. I also look forward to discussing the ways that you too are incorporating new foods or avoiding old ones from your daily life. We can even talk about the economy too! So I hope you join me on this journey of living with food sensitivities. Come find your sensitive side!