Gluten-Free Cookies

I adapted a recipe that I found in Bunner's Simple and Delicious Gluten-Free Treats by Ashley Wittig and Kevin MacAllister.   I used their Spiced Banana Rum Cookies, but substituted Chivas Regal for the rum, and I didn't use any sugar, and I also added a bit of almond flour, too.

The cookies turned out very nicely indeed! I've included a picture, below.  They are sweet, but not cloyingly sweet as some cookies are (and I'll be frank here: I like cloyingly sweet cookies), and that's a good thing because these are for my Mother-In-Law, who is a diabetic, and needs gluten-free foods containing no dairy.  In total, each cookie has 9 to 10 grams of carbohydrate.  That means she can have one or two with a cup of tea if she likes.

I'm going to make them again using Bob's Red Mill Gluten-free Oatmeal, which I will put in the food processor first to break up the oats.  I'm also going to see what happens if I use apple sauce instead of bananas.

I think these cookies will become a regular part of my cookie repertoire.   My family seems to like them.