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Gluten-Free Vegan Chocolate Chip Cookies
Nb persons: 0
Yield: 16-18 cookies, depending on size
Preparation time:
Total time:
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| 1/4 cup | tapioca starch |
| 1/4 cup | brown rice flour |
| 1/4 cup | sorghum flour |
| 3 Tablespoons | potato starch, (or 1/4 cup*) |
| 1/4 teaspoon | xanthan gum |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1/4 cup | raw or white sugar |
| 1/4 cup | grapeseed or safflower oil, (generous 1/4 cup; more like 1/4 cup + 1 teaspoon) |
| 1/3 cup | pure maple syrup, (I like Grade B) |
| 1 1/2 teaspoons | vanilla |
| 1/2-3/4 cup | chocolate chips |
*For thicker cookies use 1/4 cup potato starch.
Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
Drop dough by tablespoonfuls onto prepared sheets. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
Store in airtight container. Makes 16-18 cookies, depending on size.
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