My team at work knows the way to my heart is through food. That's why I received these chewy, tart and sweet lemon cookies this year for my birthday. I knew I had to immediately recreate them. Bonus: they're eggless.
These dark chocolate brownie cookies are for serious chocolate fans, only. A deep, dark, chocolate flavor is the result of unsweetened chocolate and little sugar, giving the cookies a salty edge that's intense but addictive.
My family is from the north of India — the state of Punjab. Punjabis are traditionally wheat farmers, and this is reflected in our cuisine — lots of hearty, carb-heavy foods designed to keep you going in the fields all day.
This gluten-free chocolate almond cake is really more of a classic torte, made with almond flour instead of wheat flour. The cake is dense and rich, like the best flourless chocolate cake you’ve ever had.
We tend to think that eggs are essential to most baked goods, but the truth is, they mostly serve to bind or thicken, and there are a whole host of substitutes that work just as well as eggs (sometimes, even better!). The key is knowing which substitutes to use in which type of baked good.