Posted in Gluten Free, Health, Vegan

Gluten Free & Vegan Chocolate Chip Cookies

HI. Last month was slightly crazier than my life typically is, so I’ve been a bit MIA. But here I am!

I also DO realize that the last post was about chocolate chip cookies.

And I’m sorry. Well, not really.

I just love chocolate chip cookies.

 

But these are definitely different. These contain zero gluten or animal products… and they’re fantastic! Like, seriously. Fantastic. Especially if you sandwich two with vegan frosting. Mmmmm.

I do a lot of gluten free recipes (although I have to call them gluten friendly at the bakery because my kitchens aren’t certified gluten free) and I usually make my own flour mixes and experiment with many kinds. For this recipe, tho, I found that white rice flour & Bob’s Red Mill AP flour does the job best. I use both for most of my recipes and I LOVE them. Bob’s is by far my favorite out of pre-mixed gluten free flours.

So here you go! Give them a whirl, they’re easy and delish. And I probably have to make them for the bakery this weekend now that I am talking about them. Maybe with chocolate or peanut butter vegan frosting? Yes.

 

Gluten Free & Vegan Chocolate Chip Cookies

 

1/2 cup Bob’s Red Mill Gluten Free Flour

1 1/4 cup white rice flour (you can use brown rice flour as well)

1/2 cup arrowroot

1 1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon salt

2/3 cup vegan sugar

3/4 cup canola oil

1/2 cup applesauce

1 1/2 tablespoons vanilla

1 cup vegan chocolate chips 

Set oven to 325. Mix the dries together and then add all of the liquids. Stir until mixed together and fold in the chocolate chips last. I use a 1/4 cup scoop for these, but you can just do a heaping tablespoon and adjust as you want! I always flatten them out some before I toss them in the oven to help them spread. I flatten them to about 1/2 inch thick. For the size of cookies I bake off it takes about 14 minutes total, rotating them halfway through. It does depend on the oven as well, every one is different. If you make them by the tablespoon, still flatten them out to the 1/2 inch thickness, and maybe try them for around 10 minutes total.

I find they’re best with a nice golden color on top and a golden brown on the whole bottoms. Try the recipe and make a few cookies at different times and see how you like them best!

I like them chewier… all day, every day.

 

Okay- that’s it for today! If you don’t feel like making these, I may have them this weekend.. I’ll post it on my FB page if I do and you can come try them =)

Mwah.

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