Though I’m somewhat at a disadvantage when it comes to baking, what with only using ingredients that won’t hurt my stomach, I refuse to let it stop me from doing what I love.

Fortunately for me (and Squagon), one of the few things my stomach agrees with, are nuts. Did you know that nuts are classified as a fruit? Who knew? Not all, but most nuts have been a life saver to me, as they’re a great source of protein, as well as, healthy fats. My two favorites are almonds and peanuts, though I’ll not be able to pass up a handful of cashews, here and there.

Back in my early baking days, I created a recipe for Chocolate Chip Peanut Butter Cookies that were to die for, so to speak. I’ve never given the recipe out, only because it made the cookies more valuable, lol.

Unfortunately, I currently have a severe aversion to anything chocolate. I miss baking cookies, and my husband’s been starved of his favorite treats, so where does it leave me?

This is where our Squagon comes in handy, as this little guy knows peanuts like no other! Between the two of us, we’ll soon come up with an all new secret cookie recipe… it’ll just be healthy, that’s all.

So far, I’ve found that Reese’s Pieces work for a good replacement for the chocolate morsels. I don’t want to attempt any chocolate alternatives, at least until I’ve mastered the rest of the ingredients. The cookies need to have the right consistency, first.

I will be attempting a re-write of my original cookie recipe, only replacing or removing what might offend my stomach. I’ve been able to bake with eggs, though only as a small ingredient, but that should be alright. I already know that the flour is the 1:1 gluten free flour from Red Mills. They say that you can simply swap it with the normal flour, without any problems. I tested this by baking those muffins, remember? It worked then, so I’m willing to trust it in this case.

What could be the problem, you ask? The liquids are the problem. Specifically, the milk and butter. The butter can be experimented with, what with finding one that browns the cookies to my liking. The milk, however, has had both successes and failures. I’m fairly certain that it has something to do with being too watery, or too creamy. My suspicions tell me that it has more to do with adjusting my dry ingredients, rather than changing up the Oat Milk, which is one that my stomach can tolerate.

If you have any suggestions, I would love to hear them, as it’s always good to troubleshoot a thing, when you have help. My goal is to have ingredients in hand next Saturday, along with a group effort sort of recipe, and I’ll post my step-by-step experiment, as I bake.

Who knows, we might get lucky, right?!

Hugs