Gluten Free Vegan Chocolate Chip Cookies
2 3/4 cup brown rice flour
1 1/2 cup chickpea or sorghum flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup earth balance butter
1/2 cup almond butter
1 cup sugar – raw or turbinado
1 teaspoon vanilla extract
1 cup almond milk
1 cup dairy-free semi- sweet chocolate chips
3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
Combine
the flours, sugar, baking soda, baking powder, and salt in a big bowl
with a wooden spoon, thoroughly combine butter, almond butter, sugar and
vanilla. Add the flour mixture and almond milk alternately. Stir in
chocolate chips and nuts. The dough will feel a little heavier and
stickier that ‘normal’ chocolate chip cookie dough, and you may be
thinking to yourself, ‘this will never work.’ However, you must
persevere! Shape the cookie dough into tablespoon sized balls and place
evenly on a saladmaster cookie sheet (no oil needed). Bake for about
12-14 minutes.
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