In my defense, gluten-free cookies are quite different than their gluten counterparts. I think this would work well about half the size. Gluten is like the "glue" that holds most bread-like treats together. Still, I hang my head in shame. :( It has been a delicious treat all the same, though.
hmm... Maybe if you frosted the bottom of the cookies or dipped them in a glaze they'd hold together better? I tried that trick with some of our maple sugar candy that wasn't holding together so well...
ReplyDeleteAnyway, it still looks delicious to me!