I told you, it wouldn't be long til I tried making the gluten free chocolate chip cookies that I blogged about a few weeks ago. In fact it was only a week later but I thought it would be kind of boring to hear that I made the same cookies in one week. I do think it's worth sharing though because I made some changes, this time I used regular white agave and a mixture of white and dark chocolate. But I discovered that the strong after taste wasn't the dark agave but was the 1 tablespoon of vanilla extract, next time I will try with only 1 teaspoon to see how it compares. I do love the texture though and general flavour. I took some to a friend's house and then used the remaining leftovers to make peanut butter ice cream sandwiches using the recipe from vegan scoop. It is seriously my most used cookbook and this ice cream was another winner.
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