Gluten Free Vegan Chewy Chocolate Chip Cookies
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 35
Who doesn't love a hearty, chewy cookie packed with chocolate chips? These treats are filled with goodness (and few allergens) while still keeping the comfort food feel of the originals! Adapted from http://freeeatsfood.com/2011/06/01/thick-and-chewy-chocolate-chip-cookies/
Ingredients
- ¾ cup dark brown sugar, packed shopping list
- ½ cup xylitol shopping list
- ½ cup canola oil shopping list
- ⅓ cup coconut beverage or almond milk shopping list
- 2 tbsp vanilla extract shopping list
- ½ cup rice flour shopping list
- ½ cup amaranth flour shopping list
- ½ cup sorghum flour shopping list
- ¼ cup chickpea flour shopping list
- ½ cup tapioca starch shopping list
- ¼ cup ground flaxseed shopping list
- ¼ tsp nutmeg shopping list
- ¾ tsp guar gum shopping list
- ¾ tsp sea salt shopping list
- 1 tsp baking soda shopping list
- ½ cup quinoa flakes shopping list
- 1 ½ cups miniature chocolate chips shopping list
How to make it
- Beat together the sugar, xylitol, oil, coconut milk and vanilla until well blended.
- Add the flours, starch, flaxseed, nutmeg, guar gum, salt and baking soda and mix thoroughly. If it seems dry or crumbly, add some additional coconut milk.
- Fold in the quinoa flakes and chocolate chips.
- Wrap dough in plastic and refrigerate at least 1 hour, preferably overnight.
- Preheat oven to 350F and line baking sheets with parchment.
- Drop 1 ½ tablespoons of dough onto the baking sheets and bake for 11-13 minutes.
- Cool completely on the sheets.
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