Bikini season is upon us. Well maybe most of you. My body is ready for a giant sun hat, a caftan and an umbrella.
It’s true that this time of year we’re showing a bit more skin, and in turn, starting to regret seconds, desserts and skipped gym classes over the winter. Is it too late to shed a few extra pounds? Never. But for some of us, giving up sweet treats is torture! So, I’ve found one way to take some of the sting out of dessert.
I hate the guilt I feel making my favorite indulgence, chocolate chip cookies, so, my daughter and I have started making our beloved chocolate chip cookies, sans wheat flour. And with DARK chocolate chips, which are essentially as good for you as green juice. I bet. That should completely eradicate any guilt.
Butter, sugar? Yes, but did I mention we used Bob’s Red Mill® Sorghum Flour?
I’m not sure why, but I’ve never found a chocolate chip cookie recipe that I like better than the classic Nestle® Toll House® recipe. A quick search on the Googles, and it turns out I’m not alone.
A trick I learned a couple of years ago, that you can use gluten-free or not, is to add 2 tablespoons of corn starch to your dry ingredients. This make the cookies fluffier (if you like them that way). They’re still moist in the middle and crispy on the edges, the middle is just a little “lighter”. They’re also exponentially better if you like to eat the dough raw with a spoon. Not that I do. Not that I sometimes think about raw cookie dough all day long.
These gluten-free goodies are basically diet cookies. Diet, meaning you’re probably eating a lot of lettuce. These are little salads. You should probably eat several of them. You’ll be bikini ready after a dozen. You’re welcome.
To get the recipe for Nestle® Toll House® Chocolate Chip Cookies, go to https://www.verybestbaking.com.
* This is not a sponsored post.