This is really good, moist. I have made this gluten free by using almond flour, or GF flour mix. I have also used 1/4 nutbutter with 1/4c butter. I have at times used protein flour instead of flour. Other times I have used Splenda for half or all of the sugar. For those of you that have had problems with them coming out too hard or cake like, perhaps fluffing the flour with a wisk before scooping into a measuring cup and leveling it. Also check the temp of your oven as it could be off. try lowering the temp and not cooking as long. I have used this basic recipe for awhile, and even with subs not have a problem. I am able to adjust it to the dietary needs of many friends and family.
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This is really good, moist. I have made this gluten free by using almond flour, or GF flour...