The email sent will contain a link to this article, the article title, and an article excerpt (if available). For security reasons, your IP address will also be included in the sent email.
Oh my, these are so good! I had a cookie craving, and these satisfy like no other cookie I've baked thus far in my gluten-free career. Huzzah!
But, my dear friends, here's the thing: they aren't low in fat, low in calories, low carb, or have any other "beneficial" categorization. They contain some maple syrup, and therefore, aren't really all that anti-Candida diet-friendly. And to really top it off, I used chocolate chips made with a little evaporated cane juice. I know, I know, not generally my style.
Oh, but what the hell. I threw care to the wind, made them, and relished in them, happily licking dough off the beaters and eating one warm and one cooled and then another one later. Then I went on a long walk, in an attempt to undo some of the caloric catastrophe. So much for losing a few pounds before all those August weddings I'm attending. Thankfully, I only baked half the batch and froze the remainder of the dough, so I wouldn't be tempted to eat them all at a far-too-rapid pace (because I would).