HOW THE HECK DO I MAKE THOSE YUMMY VEGAN & GLUTEN FREE CHOCOLATE CHIP COOKIES???
Vegan & Gluten Free Chocolate
Chip Cookies
Shhhhh…..no one will ever
know!!!
By SmoothieDiva ™
·
1
¼ cup Gluten Free Oat flour (I make mine
in my Vitamix blender using Bob’s Red Mill Rolled Oats)
·
1 cup
Quinoa Flour (I make mine in my Vitamix blender)
·
½ cup
flax meal
·
½ cup
hemp powder
·
Sometimes
I also use coconut flour that I make from dried organic unsweetened coconut. You
can use this mixed with the quinoa
flour or instead of the flax meal etc. as long as you have a total of 2 ¾ cups
of flour.
·
1 tsp
baking soda
·
1/2
tsp salt
·
2 tbl spoon ground chia seeds** and 6 tbl spoons water or 4-1/2
tsp powdered egg replacer mixed with 6 tbl spoons
water (I prefer the ground chia seeds because it is a single ingredient)
·
1 cup
Earth Balance organic buttery spread or organic coconut oil or organic vegetable shortening
·
3/4
cup raw granulated sugar
·
3/4
cup raw brown sugar
·
2 tsp
vanilla extract
·
2
cups nondairy semi-sweet chocolate chips
When you choose
margarine and the chocolate chips read the labels to ensure they do not contain
dairy products. I try to use as many organic
ingredients as possible.
** You can purchase ground chia seeds or you can grind the seeds in a coffee grinder
Preheat Oven: 375°
** You can purchase ground chia seeds or you can grind the seeds in a coffee grinder
Preheat Oven: 375°
Mix Ingredients:
- In a medium bowl, combine the flour,
baking soda, and salt, and whisk them until they're well-combined.
- Mix the ground chia seed or the powdered egg replacer and the
water together in a small bowl. Use a whisk or a fork to get it nicely blended
and a little creamy and set aside for now.
- In a large bowl, combine the
margarine, sugar, and brown sugar. Beat them with a stand mixer or hand
mixer until they're light and fluffy, about 2 minutes.
- Scrape down the sides and bottom of
the bowl, now add the egg replacer mixture and the vanilla extract to the
bowl and beat it until it's combined.
- After that is mixed in, stop the
mixer and slowly add the flour mixture and beat it just until it's
combined and begins to form into dough.
- Add the chocolate chips and stir them in by hand, scraping the bottom and the sides of the bowl with a spatula to make sure everything's incorporated.
- Use a cookie scoop, melon ball scoop,
or roll in palms to form 1-inch balls of dough and place them on a
parchment-lined or lightly oiled cookie sheet.
- Bake the cookies at 375° for
about 15 minutes, until they're puffed and golden brown around the edges. Keep a close eye on the first batch as
all ovens are different. Bake less
for softer cookies and longer for a crispy cookie texture.
- Remove them from the oven and let them cool for 2-3 minutes on the cookie sheet so they will not fall apart, then move them to a wire rack if you have one to cool completely.
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