I was looking for the perfect chocolate chip recipe that my whole family could enjoy. I have tried lots of recipes, most of which had tasted pretty good for being Gluten, dairy and egg free, but I wanted one that just tasted GOOD because it was actually a delicious cookie.
My husband, who is very skeptical of my allergy free creations is always my best taste tester. I know if he likes it, it is a pretty yummy recipe. He and my 10 year old daughter took the challenge and tried these beautifully, light golden goodies. Both approved and so here is the recipe for you to try for yourself. They would be great to take to a get-together or party. They probably won't know the difference!
Vegan Gluten Free Chocolate Chip Cookies
Adapted recipe from Post Punk Kitchen
1/2 C. brown sugar
1/4 C. white sugar
2/3 C. canola oil
1/4 C. unsweetened coconut milk (or your favorite non-dairy milk)
1 T. tapioca flour
2 t. pure vanilla extract
1 1/2 C. all purpose gluten free flour mix (See my recipe below)
1/2 t. baking soda
1/2 t. salt
3/4 C. vegan chocolate chips or Enjoy Life mini chocolate chips
**Make your own gluten free flour mix by mixing together 4 cups white rice flour (the finer the grind, the better), 1 1/3 cup potato starch and 2/3 cup tapioca starch.
Preheat oven to 350 degrees. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in bowl of a mixer fitted with paddle attachment. Mix on medium for about 4 minutes, until mixture resembles smooth caramel. (It's important that you don’t get lazy about that step - mix for the full time.) Stir in the vanilla.
Add 1 cup of the flour, the baking soda, and salt, and mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. If dough is stiff, use your hands to work them in.
For three-inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 24 two-inch cookies, roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
You can also use a cookie scoop to place on sheet, then flatten slightly with your fingers. If the dough starts to separate & get oily, beat in a little more flour until consistency improves. Also, if the dough is too sticky when you first finish mixing, you can add a little more flour, mixing after each addition, until consistency gets stiffer.
Makes two dozen two inch cookies or about 16 three inch cookies.
Enjoy!
Preheat oven to 350 degrees. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in bowl of a mixer fitted with paddle attachment. Mix on medium for about 4 minutes, until mixture resembles smooth caramel. (It's important that you don’t get lazy about that step - mix for the full time.) Stir in the vanilla.
Add 1 cup of the flour, the baking soda, and salt, and mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. If dough is stiff, use your hands to work them in.
For three-inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 24 two-inch cookies, roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
You can also use a cookie scoop to place on sheet, then flatten slightly with your fingers. If the dough starts to separate & get oily, beat in a little more flour until consistency improves. Also, if the dough is too sticky when you first finish mixing, you can add a little more flour, mixing after each addition, until consistency gets stiffer.
Makes two dozen two inch cookies or about 16 three inch cookies.
Enjoy!
0 comments:
Post a Comment