Good afternoon freediblers!
After the inspiring tweet chat a couple weeks back about Baking Allergen Free (which as a vegan I really appreciated!) I tried my hand at my own allergen free baking adventure. I found this great mix for gluten free Chiacolate cookies!
All I had to add was butter and an egg, for which I used olive oil and blended apple, as was recommended in the tweet chat! I used one small apple, probably a little bit more substance than an egg would have been.
Now the cookies turned out great and tasted fantastic, but they were the consistency of cliff bars and not the crunchy cookie texture I was looking for.
ANY TIPS for how to make cookies with alternative ingredients CRUNCHY?