or “cookies” for those with a slightly different lexicon
While I’m neither vegan nor gluten intolerant, I have friends who are one or the other and it’s nice to be able to bake things which I can share.
I’m pretty good at making gluten free versions of most cakes, muffins, and biscuits, but I often struggle to think of vegan alternatives to eggs. For some recipes, the egg is not really essential, but for certain things it’s needed to bind the other ingredients together. I had a hunch that using a thick coconut cream might do the trick, and it turned out to be correct (at least in this instance).
These turned out to have a crisp outside and a moist, crumbly center. The only thing I would do differently next time is use hazelnut meal instead of almond meal, to emphasize the hazelnut flavour.