Everyone's going to love these.
My daughter first discovered this recipe when she was vegan for lent and made it many times. You would never know that it was vegan by the taste. She added nuts and it really enhanced the flavor. I made it today but didn't go vegan since I had some leftover butter and had eggs but no flax seed. Also, used white flour since I only had a smidge of whole wheat left . Came out just as good. Despite usually needing to be precise when baking, this recipe is very flexible for either vegan or not.
I made these gluten-free for my husband; most GF flour blends contain rice flour and xanthan gum, both of which he does better without, so I used 1/4 cup each tapioca starch, corn starch, potato flour , sorghum flour and oat flour. No xanthan/guar gum. I used real butter, as we are not vegan but he is allergic to coconut and even Earth Balance has an awfully long ingredient list.
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