Soft Chocolate Chip Cookies: Gluten free & Vegan

10 Apr

As much as having new dietary restrictions has been a pain, it also adds a new level of excitement and creativity into the kitchen. I’ve been scouring the web for recipes that look good and have great reviews. It’s always scary attempting a new recipe for the first time, mostly because the ingredients are so expensive! It has nothing to do with the fact that I have a ridiculous sweet tooth, promise!

I found this recipe online and fell in love with Jennifer Kelly’s blog: Cinnamon Quill. I made a few minor adjustments, simply because I didn’t have some of the ingredients in my pantry. Make these. You won’t regret it.

Soft Chocolate Chip Cookies: Gluten, egg, dairy, soy free
Recipe slightly adapted from Cinnamon Quill

Preheat Oven to 350
1/4 c asian white rice flour
1/4 c sweet rice flour
1/4 c sorghum flour
1/4 c brown rice flour
1/4 tspn xanthan gum
1/4 tspn baking soda
1/4 tspn salt
1/4 c sugar
1/4 c canola oil (a heaping cup)
1/3 c maple syrup (I only had a “light” version, so I used that)
1 1/2 tspn vanilla
1/2 c chocolate chips- I used Enjoy Life brand (a heaping cup)

Get a baking sheet ready lined with parchment paper.

Whisk together all of your dry ingredients in a large mixing bowl. Stir in your wet ingredients until well combined. I used a large spoon. Mix in your chocolate chips.

Let the dough rest for about 10 minutes. Roll the dough into balls, about 1.5 inches wide. Place them onto the baking sheet 2 inches apart. Bake for 10 minutes and then remove from the oven.  They will be slightly golden brown on top, but the bottoms will be darker so you have to be careful. Let them rest on the baking sheet for a few minutes and carefully move them to a cooling rack.

My dough looked and felt oily, but they turned out great. Next time I will make them with just a straight 1/4 c of oil.

These cookies had a slight crunch on the bottom, but they were amazingly soft in the middle. The taste and texture were fabulous. You’d never know they were gluten, dairy, soy, egg free. 🙂

If you haven’t stopped by thecinnamonquill.com , you definitely should. She has some recipes that look delicious. If they are anything like her cookie recipe, you will not be disappointed.

 

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4 Responses to “Soft Chocolate Chip Cookies: Gluten free & Vegan”

  1. heatherscreativeconcoctions April 12, 2012 at 8:29 am #

    yumm, it has been a looonngg time since I have enjoyed a chocolate chip cookie. This may have to be my first gluten free attempt. I don’t have asian white rice flour though only white rice flour, can I use something instead?

    • GoodBye Gluten April 12, 2012 at 10:53 am #

      It was surprisingly easy to make. You could just use white rice flour and see how it goes. Might be a little grittier than using the asian rice flour. The Asian Rice flour is ground much more finely. Give it a go.

      These cookies have a slight maple taste because of the maple syrup. They are great though- especially considering they don’t have eggs.

      Please let me know how they turn out 🙂

  2. ellebakes December 13, 2012 at 5:34 am #

    yum they look so moreish 🙂

    • GoodBye Gluten December 18, 2012 at 11:11 am #

      🙂 Thanks! They are delish!

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