2 ¾ cups brown rice flour
1 ½ cups plus plus 1 TBL. Garbanzo bean flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. sea salt
1 cup canola oil
1 cup organic whole cane sugar
1 tsp. vanilla extract
1 cup rice milk
1 cup (8oz.) dairy-free chocolate chips
¾ cup chopped nuts (optional)
Cocoa powder, for dusting the cookies (optional)
1. Preheat the oven to 350 degrees
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole can sugar, and vanilla until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes. Stir in the chocolate chips and nuts.
3. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop. Bake until golden and slightly firm to the touch, about 17 minutes. For a fancy look, dust the cookies with cocoa powder while they are still hot.
This yields about 25 cookies.
This recipe is from a fabulous cookbook called “Flying Apron’s- Gluten-Free and Vegan Baking Book”. It’s on page 42
No comments:
Post a Comment