Literally, the only thing I care about in the food that I eat (besides it being vegan and gluten-free) is whether or not it tastes good. Thanks to my parents, who raised me to have a wide appreciation for food and an appreciate palette for unique and interesting flavours, I have no problem trying new things on my own, especially when I’m cooking at home.
A few posts ago, I mentioned how I’ve started living a vegan lifestyle, both for ethical reasons and the added health benefits of not consuming meat or dairy products.
Hey, I can’t be the only one who seems to love vegetables more in the summer, right? I mean, winter rolls around and all I want is bread and chocolate. When the weather warms, however, I crave the freshness and coolness of vegetables (and fruit, too).
If you didn’t already know, about a month ago I made the transition to eating almost entirely plant-based (a change I’ll talk about at greater length another time). Why did I choose to do this? Well, there were a bunch of reasons. I’d read a great deal about the health advantages of eating a diet that consisted of absolutely no animal products which, I have to admit, was incredibly compelling. I’d done even more reading on the mistreatment of animals and decided to ultimately base a part of my decision on ethical concerns.
The absolute best gluten-free and vegan chocolate chip cookies you’ll ever have. Incredibly moist and rich, you won’t be able to stop at eating just one.
There isn’t really much to say before I share this amazing recipe with you. But I think that’s okay, right? When the cookie looks this good (and tastes even better), no one really gives a hoot what sort of anecdote I share, and I am totally fine with that.
