Gluten Free Vegan Chocolate Chip Cookies



I've held off on making gluten free baked goods because the flours are expensive. I finally splurged and I'm so proud of my creation. These cookies taste exactly like my vegan chocolate chip cookies. They are very soft and moist. I've recently learned about the do's and dont's  of food combination and decided not to make raw cookies (fruit and nut combination is a no no). These cookies are easier to digest than the raw so you won't eat as many.

Yields 15-18 medium sized cookies and 20-30 smaller cookies

Dry Ingredients:
1 cup rice flour
1/2 cup garbanzo bean flour or gluten free all purpose flour
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar

Wet Ingredients:
1/8 cup maple syrup
1/4 cup oil
1/2 Tbsp vanilla extract
1/2 cup nut milk (vanilla rice)

1/2 - 1 cup semi sweet or vegan chocolate chips

Directions:

1. Preheat oven 350 degrees and lightly oil cookie sheet
2. In a mixing bowl, combine and whisk all the dry ingredients except the sugar very well then add the sugar and whish until it is well incoroporated.
3. In a smaller bowl, whisk the syrup, oil, and vanilla extract until well combined. Add this mixture to the dry and stire for about 1 minute. Add the nut milk and stirl until batter is the consistency of a soft, fluffy cookie dough (about 3 minutes).
4. Add 1/2 cup chocolate chips and mix well
5. Use an melon scooper, small ice cream scooper, or rounded Tbsp spoon to scoop out dough. Flatten the dough between palms and place on cookie sheet. Add chocolate chips to cookies if needed.
6. Bake for 15-17 minutes

*Always taste batter before heating to know the final taste and adjust to your liking (sweetness, etc)

2 comments:

shannonmarie said...

Those cookies look good. You should try a raw/semi-raw version. Make a "flour" out of ground cashews and oats, mix in some agave and chocolate chips (use cacao nibs, homemade raw chips or a store bought dairy-free chip), and form into balls or cookie shapes (also good straight from the bowl). Then, dehydrate them, refrigerate/freeze or eat as is. Your family will love them.

ItVeganAtGenesis said...

Actually, I have tried the raw version. They reminded my hubby, who dabbles with raw (firm believer in the atkins diet) of kudos. Very yummy!

Gluten-free baking helped me to incorporate more grains in my diet (I had lost so much weight it was really scary). Now it's buckwheat that's helping me with my carbs and a protein. (I can't stand sprouted quinoa. If you know any other grains please share. I try not to over do it with the fruit because of cavities)

I won't be baking much anymore though. Now that I have my excalibur to make breads, pizzas, etc.

"new fashioned" chocolate chips will be revisited soon. THANKS AGAIN!

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