Wednesday, May 15, 2013

Yummy chocolate chip cookies (Gluten and Dairy free)

I must find a way to make these without eggs...

  • 1 cup vegan butter substitute
  • 1 cup millet flour
  • 1 cup sorghum flour
  • 1/4 cup tapioca starch 
  • 2 tablespoons arrowroot powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup raw sugar
  • 1 1/4 cups coconut sugar (or brown sugar)
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons milk alternative (i used rice milk)
  • 1 1/2 teaspoons vanilla extract
  • 1-2 cups semisweet chocolate chips
  1. Preheat the oven to 375 degrees F.
  2. combine the flours, starch, arrow root, xantham gum, salt and baking soda in a medium bowl. Set aside.
  3. In the stand mixer bowl, combine both sugar and melted butter, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Turn off the mixer and add the chocolate chips and stir to combine.
  4. Chill the dough in the refrigerator for at least 1 hour.
  5. Using a tablespoon, gently roll the dough into balls and place on parchment-lined baking sheets. Bake for 8-10 minutes, or until slightly golden around the edges. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack by pulling the parchment paper off the pan, for best results cool completely on the parchment paper.  

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