I made a batch of these the other day, and can I just say that these were absolutely AMAZING. Perfectly chewy, sweet, and without the strange flavor of most gluten free baked goods. Oh did I mention these are gluten free, vegan and packed with protein? Doodles and I ate a whole batch in less than 24 hours. That is one cookie an hour! We are expert cookie eaters.
This recipe of perfection comes from the one and only Gluten Free Goddess.
In a mixing bowl, whisk together the dry ingredients:
1/2 cup Organic Quinoa Flour
1/2 cup tapioca flour or potato starch (not potato flour!)
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
Whip the egg replacer ingredients till foamy and frothy.
Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.
3 to 4 tablespoons of warm water, as needed to achieve a cookie style dough that sticks together when you pinch it.
1 cup dairy-free dark chocolate chips
Makes 24 cookies.
Eco-Vegan Gal says
Wow, these sound awesome! I wonder if they’d be ok with just maple syrup…
I used maple syrup and regular vanilla extract and they were fantastic!
Antoanet Aburto says