Flying Apron's Ginger Wheel cookies - VeganMoFo #11

Another awesome gluten-free recipe from the Flying Apron baking book. The recipes in the book make such large quantities, so I cut this recipe in half. Still made a ton of cookies!

Berry Scones - VeganMoFo Day 1

Happy Vegan MoFo everyone! 

This is another awesome recipe I've tried from the Flying Apron GF and vegan baking book. Although the recipe's title is officially Berry Tea Biscuits in the book, I would say that these turned out way too moist to be called "biscuits". Anyways, it doesn't matter what you call them because they will be super delicious either way!

Pre-oven!

I'm still slowly working my way through the book! Has anyone else tried any Flying Apron recipes?

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.

Ingredients

• 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.