I made these GLUTEN and DAIRY-FREE! AND they were AMAZING. I just substituted Arrowhead Mills all-purpose gluten free flour (we find the garbanzo bean taste of the Bob Mills gluten free flour to be distasteful in baked goods),used Lou Ana coconut oil to replace the butter, and Thai brand coconut milk to replace the milk. I did find that I needed a lot more milk than the recipe called for to make it moist enough to mix. With just the 1/4 cup, it was literally still powdery (that may be due to the substitutions?). Also left out the raisins because I didn't have any. I even made the glaze with the coconut oil and Thai coconut milk, and it was GREAT. Can't imagine they could be better with real butter and milk! A note on substituting coconut oil and milk for those of us who are dairy-free: the brand is important. Lou Ana coconut oil and Thai coconut milk do not make your dishes taste like coconut. I have even made Southern style sausage gravy with this milk, and my Texan husband raved that it was better than his mom's! In other words, these did not taste like apple coconut cookies at all. The oil makes baked goods incredibly moist and the milk is thick and rich, and is wonderful to bake with :)
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I made these GLUTEN and DAIRY-FREE! AND they were AMAZING. I just substituted Arrowhead Mills...