GF Vegan Chocolate Chip Cookies
2 1/3 cups Sarah's gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup organic brown sugar
1/2 cup organic cane sugar
1/2 cup coconut oil, softened
1/4 cup So Delicious unsweetened coconut milk, room temperature
2 tablespoons pure maple syrup, room temperature
2 teaspoons pure vanilla extract
1 1/4 cup dairy free chocolate chips
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes.
Add coconut milk, maple syrup, and vanilla.
Mix until blended.
Add the flour mixture and chocolate chips.
Stir until just combined.
Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers.
Bake for 8-9 minutes. Do not over-bake (cookies will be soft to the touch).
Place cookies on cooling rack to cool completely.
Store in air-tight container.
*Sarah's gluten free flour blend
makes about 9 cups
4 cups brown rice flour
2 cups sweet white sorghum flour or white rice flour^
2 cups potato starch
1/2 cup tapioca flour
1/2 cup corn starch**
5 teaspoons xanthan gum
Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire whisk to really incorporate all of the flours. Store in an airtight container.
^Use 2 cups white rice flour for a lighter blend.
**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.