I had an unstoppable craving for chocolate chip cookies today. I was down to 1/3 of a cup of rice flour, but I have plenty of garbanzo bean flour. Flour is flour, right? Riiiggghht. So I whipped up a batch of chocolate chip cookies, and I didn’t use all of the chocolate chips, because I didn’t want to put them all in one basket, if you get my meaning. Oops, got some cookie dough on my finger and had to lick it off, darn it. RED ALERT! SUBMARINE ALARMS GOING OFF! CLANG CLANG! KAKA! It was horrible! Gag! Curse you white flour intolerance! “Dale” offered to taste some batter. He smacked his lips and said, “It’s okay, Mom. It tastes like cookies fresh from the garden.” This is why I love being a mother.
Anyway, I baked them, and would you believe it, the baked form took on a new flavor. They were, (drum roll), not too bad. Not too beany, even. Not your typical white flour texture, so we had to scrape them off the aluminum pan like crepes. But the satisfying taste of dough and cookie was as it should be, and the rest of the stinkers came in to finish them off. Crisis averted. Here is a close-up shot of my beanie weenie chocolate chip cookies.