Alistaire was in cookie heaven with these soft bites. Each cookie is nearly half chocolate! Part of me knows I shouldn’t enjoy baking with Betty Crocker All Purpose Gluten Free Rice Flour Blend so much, yet everything turns out as it should. The mix works simply put. So expect to see a few more GF recipes done vegan in the future with this mix, because baby boy is so happy! No gritty texture, if anything this is as close to “regular” tasting in GF baking, where it feels like baking with all-purpose (wheat) flour. And no bean flours that give a heavy flavor, nor make baby’s tummy all swollen after.
Gluten-Free & Vegan Chocolate Chip Cookies
- 1 cup brown sugar, packed
- ¾ cup granulated sugar
- 2 sticks Earth Balance Buttery stick (or butter)
- 1½ tsp pure vanilla extract
- 1 Tbsp Ener-G Egg Replacer
- ¼ cup warm water
- 2½ cups Betty Crocker All Purpose Gluten Free Rice Flour Blend or similar rice flour blend
- 2 tsp Xanthan Gum
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 cups Semi Sweet Mega Chunks
Preheat oven to 375°, line two baking sheets with parchment paper.
Whisk water into Ener-G, let sit for 5 minutes.
Whisk flour blend though sea salt in a bowl, set aside.
In a stand mixer bowl, add sugars, Buttery stick and vanilla, beat until smooth and fluffy. Add in Ener-G mixture on low, beating in. Add flour mixture in, beat on low until mixed in, then on medium until smooth. Stir in chocolate chips, working with hands if needed (thick dough).
Using a 1 Tablespoon Disher, make 1 Tablespoon balls. Place 12 per sheet. Bake for 7 to 10 minutes (mine took 10), until lightly golden brown. Let cool on a rack, on the sheet for 5 minutes, before moving to a cooling rack. The cookies become sturdy upon cooling (and the molten chocolate firms up).
Makes a shy 5 dozen cookies. The cookies freeze well, for later eating.