Yea or neigh…cookbook cookie recipes

Hi all, this past week I have been experimenting with different cookbook cookie recipes. I love looking at the beautiful deserts that are on each page, but sometimes I feel daunted to actually use some of these recipes. The best tip is to pick the easiest recipe in your book and get over that first hurdle. So that’s what I did! These were two of my fails that were great to learn from.

1. America’s Test Kitchen: The How Can It Be Gluten Free Cookbook (GF Oatmeal Cookies)

Okay. I think the amount of ingredients required to make such a simple recipe was crazy. The cookies had a very strong oatmeal taste that really overshadowed the cranberries, vanilla, almond, and nutmeg that were also in there. The oats smelled fabulous during the step where they sit to absorb 1/4 cup of water for moisture. Don’t get me wrong, I love oats, but I think with so much effort and no truly special product, it would be better just to make a steamy bowl of oatmeal.







They looked nice, tasted fine, but were not memorable. I would instead adapt these V Banana Nut Chocolate Cookies to be gluten-free!

2. BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles (V Snickerdoodle Cookies )


I have always wanted to make an Erin McKenna recipe, and it was finally time! When I was 6, I received the first cookbook she made but never really used it (haha). The batter for the snickerdoodle cookies was exactly how it was described to be in the book: sandy and slightly liquid-y. I put it in the refrigerator overnight, which is where the problems started…


It was extremely hard to scoop out the dough from the container because it solidified. When I finally was able to shape them, they looked like little hamburgers on the baking sheet–not the most appetizing appearance for a cookie.


In the oven, the cookies looked much better. The nice cinnamon smell was wafting out, but they ended up deflating halfway through the baking time.


In the end, the cookies were flat, there was so much oil or liquid that they never set, and I placed all of them in a container. A few minutes later, I had a blob of “cookie” in the shape of the Pyrex container. They had a surprisingly okay flavor after being refrigerated, albeit it was essentially cinnamon sugar with coconut oil.


Keep posted, I haven’t given up on cookbooks and will test more recipes from both of the books soon!


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