These soft brown sugar cinnamon cookies are tender, cakey and warmly spiced, with a tropical mix of pineapple, coconut and almonds folded into the dough. They are sweet, fragrant and naturally gluten-free because they are made with plantain flour instead of wheat flour. The dough is softer and wetter than a traditional cookie dough, but that is exactly what gives the cookies their moist texture, lightly crinkled tops and delicate, cake-like bite.
Thai Chicken Soup with Coconut Milk and Lemongrass
This healthy Thai chicken soup recipe is bright, satisfying, and easy to adjust to your taste. It brings together the classic hot and sour flavors of Thai-inspired cooking with tender chicken, fresh lime juice, ginger, garlic, chili, and herbs. You can keep it mild and refreshing or make it bold and spicy by adding more … Read more