No cardboard tasting anything here!! Here’s gluten free the way gluten free ought to taste. I made these for the Boston Cookie Swap in December ’11.
Also, I think it goes without saying…no, these aren’t healthy. 😉 But stirring the batter can give your arms a REAL workout, as it’s a bit stiff!
Have a great weekend!!
Double chocolate chip vegan gluten-free cookies
½ cup buckwheat flour
½ cup sorghum flour
½ cup brown rice flour
½ cup Ener-G egg replacer (vegan and gluten free!)
2/3 cup Ghirardelli unsweetened cocoa
2 tsp xanthan gum
2 tsp baking soda
1 cup vegan sugar
1/3 cup organic light brown sugar
½ cup extra virgin olive oil (alternatively, safflower oil or an oil substitute like applesauce)
1 TB Godiva white chocolate liquor (or vanilla extract)
½ cup unsweetened vanilla almond milk
1 ½ bags of Ghirardelli semi-sweet chocolate chips
Preheat oven at 375. Mix together the dry ingredients first, then add the wet ingredients. Mix thoroughly. If you need to add a little bit more of the non-dairy milk to get the smooth but sturdy dough texture, add a drizzle at a time. Then add the chocolate chips.
Shape into small balls of chip-filled dough and place on cookie sheet a few inches apart from each other.
Bake for 13-15 minutes.
Contains: soy (soy lecithin in the chips) and almonds (from the almond milk, you can substitute rice milk if you wish)
Yields 18-30 cookies depending on how big you make the cookies.