I have good news about these cookies, but I also have bad news. And then after that I have some good news again.
The good news is that they really are as good as they look. No, they’re better! They are soft, buttery, fluffy, and no one would guess they are fructose and gluten free.
Now the bad news: I can’t give you the recipe.
Wait! Don’t leave just yet…
The reason I can’t give you the recipe is because I got it out of a cookbook I bought called Easy Gluten-Free Baking, by Elizabeth Barbone. I really recommend getting it since a lot of her recipes are easily adaptable for people with fructose malabsorption. You also have a few options to join her website by paying for a month or year.
But, if you have no desire to do this, the second piece of good news is that she has a very similar recipe on her website that is available to all. I haven’t tried this one, though, so I’m not sure what the differences in the cookies will be.
The cookies from the book came out perfectly on my first try. I couldn’t believe how fantastic they were…Are. Whatever.
I made some with mini-chocolate chips, which I figured I could handle if I only put 5 on each–they’re really tiny! But now I kind of wish I had made them all sans chips. They’re more delicious plain. And even better, I doused one with a cinnamon-dextrose mix before popping it in the oven just to see what would happen and it was perfect. It tasted exactly like a snickerdoodle.
I’m a total desert hound. I could eat sweets for every meal the rest of my life. But with FM I feel like the only sweet relief I get is from Smarties. For a long time I’ve been trying to find a desert recipe that I can make every week and eat with abandon. At the risk of jinxing myself…I think I’ve found it!