Last Night's Menu: BBQ Seitan & Crispy Coleslaw and Wheat-Free Chocolate Chip Cookies
Since dinner was pretty quick, I decided to bake some cookies for dessert. I found Wheat-Free Chocolate Chip Cookies and had everything I needed. They use oat flour instead of wheat, which I made by blending some old-fashioned oats. I think it made the cookies crunchier than normal wheat flour. I also subbed toasted almond oil from the Oilerie for the canola oil and almond milk for the soy milk. As a bonus, the librarian at my school is gluten-free, so I can share some of the deliciousness with her!
As if signing up for the race wasn't enough motivation to run, the three cookies I had for dessert should do it...