Friday, 15 August 2014

GF Vegan Chocolate Chip Cookies

I got this recipe from Sarah's Bakes and she uses her own flour mix which I have included at the bottom. I'm not sure how different they would turn out but I used High Protein Flour Blend and they were a little bit floury and crumbly but still delicious! They are good if you are into the more soft/chewy cookie rather than hard dunkable cookie :)


GF Vegan Chocolate Chip Cookies

Ingredients 

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


Method 

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

 Ingredients 

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

Method

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.

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