In order to ensure these cookies are “safe” for you or your corn-allergic friend to enjoy, watch out for the following:
- Most jams are not corn-free, even when they use real sugar. The problem is the pectin which, in North America, is usually made from corn. Make your own jam using old-fashioned pectin-free recipes (tricky but good), or seek out one that specifically used fruit pectin, not just generically-labelled “pectin.” Hint: You’ll probably have more “luck” with a European brand…corn just isn’t nearly as pervasive an ingredient in Europe as it is in the Americas.
- Vanilla extract is also very hard to source that doesn’t contain corn- or wheat-based alcohol. I found this one, which is really nice, but now I mostly make my own. Only trick is you need to make it three months before you need it. I usually start a new bottle just about every month or six weeks in order to stay ahead of my needs. It keeps really well, so having “too much” isn’t a problem.
Oh, these cookies are good! I make these, and they just vanish.
If you choose your ingredients carefully, they are wheat/gluten-free, corn-free, egg-free, and dairy-free, and, as the author says, if you use maple syrup, they will also be vegan.
By the way, I just use whatever kind of alternative milk I happen to have on hand; I don’t bother about making sure it is almond milk. It really doesn’t seem to matter at all.
They only take about 20 minutes to make, too!
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LINK TO THE RECIPE