gluten free / vegan chocolate chip cookies
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| Serves | 24 |
| Prep time | 15 minutes |
| Cook time | 8 minutes |
| Total time | 23 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Dessert, Snack |
Ingredients
- 1 c. superfine brown rice flour
- 1/3 c. potato starch
- 1/8 c. tapioca starch
- 3/4 palm or vegetable shortening
- 2/3 c. brown sugar
- 2/3 c. granulated sugar
- 1 egg or equivalent amount of egg replacer
- 1 tsp. baking soda
- 3/4 tsp xanathan gum
- 1/2 tsp. salt
- 1 tsp. gluten free vanilla extract
- 1 c. nondairy chocolate chips
Note
Who doesn't love a good cookie?! These have a flaky exterior with a chewy inside, and are perfect with a class of almond milk!
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Directions
| 1. | Mix rice flour, starches, baking soda, salt and xanathan gum. | |
| 2. | In a stand mixer, cream shortening and sugars; add egg or egg replacer and mix to combine. | |
| 3. | Add vanilla extract and gradually add dry ingredients. Mix well. | |
| 4. | Add chocolate chips and mix well. | |
| 5. | Preheat oven to 350 degrees. | |
| 6. | Scoop heaping tablespoons onto prepared cookie sheet and press down gently to give a uniform thickness. | |
| 7. | Bake 8-10 minutes or until cookies start to brown on edges. DO NOT over bake or they will be crunchy (if they turn out crunchy, our family calls them "dunkers" and can be salvaged by dunking into almond milk! You can also zap them in the microwave for 10 seconds to soften). | |
| 8. | Let cool for a few minutes on cookie sheets before transferring to wire rack to finish cooling. |
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Yum looks devine 🙂
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