Here’s my little spin to the traditional thumbprint cookies. instead of it just being a regular cookie with some jam, I decided, why not make it taste like PB&J!
I used gluten-free flour for this recipe. Gluten free flour actually tastes more like toast than regular flour, which was pretty much the only reason I decided to use it over regular white flour. Gluten free flour is also higher in protein, making these cookies healthier and more filling.
As a continuation of my healthy kick, I decided to add on Sweet Tooth Tuesdays, this is where I post up my recipe of my dessert of the week. The last two vegan, gluten-free desserts I made were all eaten within 2 days, so they typically don’t make it past the Tuesday.
For my first week’s post, I’m doing a zucchini carrot cake inspired bar. This is made with gluten free and vegan alternatives: apple sauce is used instead of eggs, rice milk instead of milk, and coconut and brown rice flour instead of regular flour. I’ll put up the gluten, non vegan alternatives beside the replacements as well.
You will go bananas for this healthier alternative to ice cream!
I crave this ice cream whenever I’ve got a couple of extra frozen bananas in the freezer. It only needs 1 ingredient – frozen bananas. I’ve also added on a couple of “add-ins” to put a spin to it.
This is a gluten-free, vegan recipe, even the add-in alternatives!