Perfectly Free Double Chocolate CookiesFrom jo_jo_ba 5 years ago
- ½ cup brown rice flour shopping list
- ¼ cup buckwheat flour shopping list
- ¼ cup quinoa flour shopping list
- ¼ cup sorghum flour shopping list
- ¼ cup millet flour shopping list
- ¼ cup tapioca starch shopping list
- ¼ cup sweet rice flour shopping list
- pinch nutmeg shopping list
- ½ cup cocoa shopping list
- 2 tsp guar gum shopping list
- 1 tsp sea salt shopping list
- 1 ½ tsp baking powder shopping list
- 2 tbsp ground flaxseed shopping list
- ¼ cup warm water shopping list
- ¾ cup sugar shopping list
- 1/3 cup dark brown sugar shopping list
- 1/3 cup canola oil shopping list
- 1 tbsp pure vanilla shopping list
- ½ cup plain, low fat soy milk shopping list
- ½ cup miniature dark chocolate chips shopping list
- ¼ cup dried cranberries shopping list
How to make it
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone.
- Whisk together the dry ingredients (flours through baking powder). Set aside.
- In a large bowl beat together flaxseed and water, then add sugars, oil, vanilla, and soy milk.
- Add the dry ingredients.
- As you beat the dough pay close attention to the consistency – add liquid until you achieve a smooth but sturdy dough.
- Stir in chocolate chips and cranberries until combined (the dough is stiff).
- Place 2" apart on lined sheets and flatten slightly.
- Bake 12 minutes (they will still be slightly soft).
- Cool on the sheets 15 minutes, then move to a wire rack.
- The cookies will get crisper as they cool.
The Cookjo_jo_ba Oshawa, CA
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