Friday, January 21, 2011

Chocolate Chip Cookies

I recently got a new cookbook: Flying Apron's Gluten-Free & Vegan Baking Book, and these cookies are the very first thing I've tried baking from it. They were a success! Probably the best gluten-free vegan cookie recipe I've tried thus far.

I added walnuts to mine and instead of the 1 cup of cane sugar that the recipe calls for, I used 1/2 cup brown sugar and 1/2 cup Sucanat.

This recipe made a TON of cookies! The book says it yields about 25 cookies and that sounds about right.


  • 2 3/4 cups Brown Rice Flour
  • 1 1/2 cups Garbanzo Bean Flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1 cup canola oil
  • 1 cup whole cane sugar (I used 1/2 cup brown sugar and 1/2 cup Sucanat)
  • 1 tsp. vanilla extract
  • 1 cup rice milk (I didn't have rice milk, so used plain soymilk)
  • 1 cup dairy-free chocolate chips
  • 3/4 cup chopped nuts (optional - I used walnuts)
Choco chippies.
  1. Preheat oven to 350 degrees F.
  2. Combine the brown rice flour garbanzo bean flour, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a large bowl (or if you have a standing mixer, set that baby up with the paddle attachment) mix together canola oil, sugar, and vanilla until well-mixed. 
  4. With mixer on low speed, add the flour mixture and soy/rice milk a little at a time, alternating between the liquid and flour mix. Stir until smooth, ~a few minutes. *Note: I do not have a stand-up mixer, and this dough becomes REALLY TOUGH to stir by hand, so prepare for some sore delts the day after! *
  5. Stir in the chocolate chips and nuts.
  6. Scoop the dough onto a greased pan or a pan lined with parchment paper. Bake until golden-brown, about 17 minutes.

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