Vegan Gluten Free Chocolate Chip Cookies

 in Dessert, Gluten Free, Vegan

These guys make my heart pitter patter. With my choice for Gluten free flour as garbanzo beans, you can really convince yourself that these are kinda healthy.

Amaze
Gluten Free Vegan Chocolate Chip Cookies

Ingredients

  • 1/4 cup vanilla dairy free milk (I use vanilla hemp milk for extra nutrition)
  • 1 teaspoon vanilla or vanilla paste
  • 12 oz dairy-free chocolate chips
  • 1 cup of softened dairy free butter (I use Earth Balance)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 1/4 cups garbanzo bean flour (I use Bob’s Red Mill from my local conscious grocery store).
  • 1/2 tsp finely ground salt
  • 1 tsp baking soda (NOT baking powder)

Directions

 

  1. Sift the flour into a medium bowl. It is necessary to sift  because garbanzo bean flour is heavier than regular flour. The trick with gluten free baking is to take weight into account. Add the salt and baking soda. Mix well.
  2. In a second bowl, blend together the dairy-free butter and sugars with a hand mixer.  Once blended, add your dairy-free milk and vanilla.  Mix well; the mixture should be a creamy consistency.
  3. Add the dry ingredients to the bowl with the creamy ingredients, mix with a hand mixer or use your hands.
  4. Chop half of the chocolate chips. I have taken a knife to do this and also gone through the vitamix. The flour expands in this so to get them super chocolate-y I like to get some small pieces. Fold in all the chocolate chips into your mixture.
  5. If you are serving right away: Preheat oven at 350F. Drop small spoonfuls of dough onto a parchment paper lined baking sheet. Press the tops down so the cookie dough is flat. *These cookies will REALLY expand in the oven so leave lots of room*.  I like to use a 1/2 tablespoon to scoop up the dough and make them consistent in size.  Bake at 350F for about 9-11 minutes or until edges are brown. Let stand 4 minutes for deliciously gooey cookies.
  6. If you are serving later: Refrigerate your dough at least half an hour to overnight. Use your hands to make small balls of dough on parchment lined baking sheets. Preheat to 350F. Press the tops down so the cookie dough is somewhat flat. The cookies will expand in the oven similarly to conventional cookies. Unlike the above option they will not drastically change size. Bake for about 9-11 minutes or until edges are brown. Let stand about 2 minutes. *this version is the above photo

 

~xx  Jasmine