Here is one of my favorite recipes from: Tammy Credicott “The Healthy Gluten Free Life” cookbook. The flours are not your typical pantry finds, but once you buy them, you will find yourself using them all the time. New Frontiers in SLO sells many of these flours in bulk. Happy Baking!
Gluten Free & Vegan Chocolate Chip Cookies
Ingredients:
1 ¼ C sorghum flour
½ C teff flour
¼ C amaranth flour
3/4 C potato starch
¾ C tapioca starch
2 tsp xanthan gum
1 ½tsp baking soda
1 tsp baking powder
1 ½ tsp sea salt
Wet Ingredients:
2 Tbsp. flax meal mixed with 1/3 C hot water
¾ C non dairy butter (natural balance)
½ Organic veg shortening or coconut oil
1 C packed organic brown sugar
½ C organic evaporated cane juice, or ½ C raw honey, or ½ C pure maple syrup
1 Tbsp organic unsweetened apple sauce
10 oz bag GF, DF SF chocolate chips (Enjoy life brand)
What to do with the ingredients:
1.Whisk together dry ingredients
2.In a small bowl, mix flax meal with hot water and set aside.
3.In a large mixing bowl, cream together butter, shortening, brown sugar, an sugar
4.Slowly add the dry ingredients. About ½ C at a time, to the wet ingred. Until fully incorporated.If for any reason the dough is too dry and doesn’t stick together, slowly add in a little water until it comes together and looks like the traditional cookie dough.Mix for 1 min.
5.Stir in choc. Chips
6.For best results, cover and refrigerate dough for 1 hour or overnight.Firm dough makes the best cookies.But if you can’t wait drop by the teaspoonfuls onto parchment lined baking sheets.
7.Bake at 350 for 11-12 min. The edges will be slightly browned, but they will not look done in the center.This is OK! Do not over bake. The trick here is to leave them doughy in the center.Once cool, the texture is moist, chewy and perfect, plus they stay softer for a few days this way.
