the perfect gluten free vegan chocolate chip cookie
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 24 cookies
- 2 1/3 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup organic brown sugar
- 1/2 cup organic cane sugar
- 1/2 cup refined coconut oil, softened*
- 1/4 cup unsweetened almond milk or coconut milk beverage, room temperature
- 2 tablespoons pure maple syrup, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cup dairy free chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes.
- Add coconut milk, maple syrup, and vanilla. Mix until blended. Add the flour mixture and chocolate chips. Stir until just combined.
- Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers.
- Bake cookies for 8-10 minutes. Cookies with be golden brown on edges and soft to the touch.
- Place cookies on cooling rack to cool completely. Store in air-tight container.
*refined coconut oil has less of a coconut flavor, but unrefined coconut oil will work is this recipe as well.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/02/the-perfect-gluten-free-vegan-chocolate.html
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