This recipe is from Flying Apron's Gluten-Free & Vegan Baking Book by Jennifer Katzinger. My neighbor Miranda visited just after I baked these and continually asked for another one.
Chocolate Chip Cookies
2 3/4 cups brown rice flour
1 1/2 cups plus 1 Tablespoon garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 cup canola oil
1 cup organic whole cane sugar
1 teaspoon vanilla extract
1 cup rice milk
1 cup (8 ounces) dairy-free dark chocolate chips
3/4 cup chopped nuts (optional)
Cocoa powder, for dusting the cookies (optional)
Combine the oil, sugar and vanilla. Add the dry ingredients and rice milk. Stir in chocolate chips and nuts.
Scoop on to greased or parchment lined baking sheet. Bake at 350 degrees for 17 minutes. Dust with cocoa powder while cookies are still hot.
Due to the bean flour I don't care to eat the dough, but after baking they are the best gluten free chocolate chip cookies.
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