Today it occurred to me, I’ve been blogging and sharing recipes for 4 months now… 4 months, 31 posts, and do you know what? Not 1 chocolate chip cookie to be seen… How I’ve overlooked this, I don’t know. I mean, when I was a budding vegan, I searched high and low for that perfect chocolate chip cookie. Baked batch after batch, each time, hoping this time would be different. Too often, ending up with nothing more than flat, oily, rounds. So much disappointment…
Remembering my own frustrations, I thought I would share this one… When making them, I was looking for something a little different from your run of the mill chocolate chip cookie and really wanted to eliminate cane sugar. Making them gluten free was a last minute thing, which added texture for interest. Crisp edges, soft centers, and definitely not oily…. mmmmm
If you want to be truly gluten free, check your baking powder, extract, and chocolate chips, as they my have hidden gluten. “Enjoy Life” make chocolate chips that are made in a dedicated gluten free facility, vegan, and yummy.
Chocolate Chip Cookies – Gluten Free
1 cup Gluten Free Flour Blend
2 tbsp Coconut, Medium Shredded
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Maple Syrup
1/4 cup Coconut Oil, melted
1 tsp Molasses
1/2 tsp Caramel Exract
1/3 cup Chocolate Chips
Pre-heat oven to 350°F and prepare baking sheet.
Blend together the flour, coconut, baking powder, baking soda, cinnamon, and salt. Set aside.
Thoroughly combine maple syrup, oil, molasses, and extract. Add to dry ingredients and mix well. Stir in chocolate chips.
Using a tablespoon to measure, drop onto prepared baking sheet, and bake for 8-10 minutes (until edges are golden).
Remove from oven and allow to cool for 1 minute on baking sheet before transferring to cooling rack.
This recipe makes approximately 12 large cookies. Store loosely covered.