Curious Mother

Chocolate Chip Cookies

Gluten Free – Vegan – Soy Free

Chocolate Chip Cookies

3-4 Dozen (Depending on how big you make them!)

2 Cups Bobs Red Mill Sweet White Sorghum Flour
1/4 Cup Bobs Red Mill Oat Flour
1 tsp Baking Powder
1 1/2 tsp Baking Powder
1/2 t Salt
1/2 t Xanthun Gum
2 Tbs Cocoa Powder
Couple pinches of Cinnamon
3/4 Cup Earth Balance Soy Free Shortening or Butter
3/4 Cup Wholesome Sweeteners Organic Vegan Brown Sugar
1/2 Cup Coconut Secret Raw Coconut Crystals
1/2 Cup Applesauce
2 tsp Vanilla
1 – 1/2 Cup of Enjoy Life Mini Chips, and Mega Chunks

Heat oven to 375
1. Mix together dry ingredients in a large bowl.
2. In a blender cream together sugars and butter or shortening. Slowly add applesauce and vanilla on low.
3. Add the dry ingredients 1/4 cup at a time, let it blend completely each time, on low-med speed.
4. Grease cookie sheets with butter, coconut oil, or soy free spray.
5. Use a tablespoon to place the dough on the cookie sheets for smaller cookies.

Bake 9-11 minutes
10 minutes in my oven they came out crispy on the outside, and soft on the inside.

Serve with a fresh glass of Almond Milk, or your choice of dairy free, casein free milk!

You could replace the brown sugar and just use the Raw Coconut Sugar to lower the Glycemic index of these cookies. I have yet to try it, but the company says it is versatile and great for baking. 

photo 2







This entry was published on March 3, 2013 at 1:41 am. It’s filed under Baking, Comfort Food, Gluten Free, Soy Free, Vegan and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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