Thursday, October 18, 2012

Halloween Vegan and Gluten Free Chocolate Chip Cookies

They appear more orange in color in person
My sweet husband put this recipe together for my daughter who suffers from some common and some not so common allergies. This recipe was adapted from THIS recipe which looks to be adapted from another recipe. I love how creative we all can be! My daughter loves them. Enjoy.
1/4 cup Tapioca Starch
1/4 cup Brown Rice Flour
1/4 cup Sorghum Flour
1/4 cup Potato Starch
1/4 cup Coconut Palm Sugar or Rapadura
1/4 tsp Xanthan gum (non GMO)
1/4 tsp Baking Soda
1/4 tsp Real Salt
1/4 cup Red Palm Oil (this gives it the orange color), or for regular cookies use Coconut Oil
1/3 cup Pure Grade B Maple Syrup
1 1/2 tsps Pure Vanilla Extract
1/2 cup Chocolate Chips (check out how to make your own HERE)
Preheat over to 350 degrees F. Line cookie sheet(s) with natural parchment paper or silpat.
Mix all dry ingredients in a large bowl. Add liquid ingredients individually by hand or with mixer. The dough may be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken.
Drop cookie dough mixture by tablespoon onto your prepared cookie sheet. Bake for about 10 minutes. Let cookies rest on cookie sheet for another 2 minutes. Move cookies to cool on a cooling rack.
Store in airtight container. This should make 16-18 cookies depending on the size you choose.

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