walterbyrd

> I normally use a almond and coconut blend for my cookies. Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it. Is there something special about almond flour? I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap...

Thank you. I will try arrow root starch. Might try the Nutiva also. I wonder how the cookies would come out if I used Pamela's bread mix for the flower? I know that pamela's baking mix would be the correct choice, but I have a lot of pamela's bread mix.

I would like them to be vegan. If I use too little oat flour, the mix will be too wet, and they will come out paper thin - I tried. Yes, gluten free baking is tough.

I would like to use oat flour, instead of all-purpose gluten free flour, to make cookies. Problem is: I want crispier cookies. Cookies made with oat flour seem to have a more cake-like consistency. Coconut flour seems to do the same. My oatmeal cookie recipe contains: 2 cups gluten free old fashioned oats 1 cup gluten free all purpose...