Makes 1 and 3/4 cups
1 cup garfava flour (can use plain garbanzo)
1/2 cup potato starch
1/4 cup arrowroot
If you need 2 cups GF flour mix add to the above mix
2TBSP extra garfava
1 TBSP extra potato starch
1 TBSP extra arrowroot
Thursday, August 12, 2010
Wednesday, August 11, 2010
GF Vegan Double Chocolate Chip Cookies
Original Recipe from Babycakes Bakery NYC. These are chocolate cookies with chocolate chips inside!
Ingredients
1 cup coconut oil melted (I would use 3/4 cup next time)
1 1/4 cups evaporated cane juice (I use 1 cup)
1/3 cup unsweetened applesauce
1/2 cup cocoa powder (Ghirardelli is delicious!)
1 teaspoon kosher salt (I use 1/2 tsp sea salt)
2 tablespoons pure vanilla extract (I use 1 and 1/2 TBSP Vanilla)
1 1/2 cups gluten-free all-purpose baking flour (click link below)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/babycakes-usual-gluten-free-flour-mix.html
****can also use Bob's Red Mill Gluten Free All Purpose Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips (gluten free vegan if desired - we use Enjoy Life or Sunspire - or when feeling particularly decadent use Lindt Bittersweet bars or 70% bars put in a ziploc bag and smacked into chips with a kitchen mallet/meat tenderizer (use the flat side or you will get holes in your ziploc bag)
Can also add 1/2 cup nut of choice, we love walnuts here, but hazelnuts or pecans would be great too!
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift the dry ingredients into a bowl. Then whisk to combine.
Place the wet ingredients into a separate bowl. Then whisk to combine.
Add the wet ingredients to the dry ingredients and stir with a fork until just combined.
Place TBSP size scoops of cookie dough on parchment lined cookie sheet. Press lightly to flatten.
Bake at 350 degrees for 15- 20 minutes depending if you want them chewy or crisp. Let cool on cookie sheet for 5-10 minutes til firm.
Ingredients
1 cup coconut oil melted (I would use 3/4 cup next time)
1 1/4 cups evaporated cane juice (I use 1 cup)
1/3 cup unsweetened applesauce
1/2 cup cocoa powder (Ghirardelli is delicious!)
1 teaspoon kosher salt (I use 1/2 tsp sea salt)
2 tablespoons pure vanilla extract (I use 1 and 1/2 TBSP Vanilla)
1 1/2 cups gluten-free all-purpose baking flour (click link below)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/babycakes-usual-gluten-free-flour-mix.html
****can also use Bob's Red Mill Gluten Free All Purpose Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips (gluten free vegan if desired - we use Enjoy Life or Sunspire - or when feeling particularly decadent use Lindt Bittersweet bars or 70% bars put in a ziploc bag and smacked into chips with a kitchen mallet/meat tenderizer (use the flat side or you will get holes in your ziploc bag)
Can also add 1/2 cup nut of choice, we love walnuts here, but hazelnuts or pecans would be great too!
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift the dry ingredients into a bowl. Then whisk to combine.
Place the wet ingredients into a separate bowl. Then whisk to combine.
Add the wet ingredients to the dry ingredients and stir with a fork until just combined.
Place TBSP size scoops of cookie dough on parchment lined cookie sheet. Press lightly to flatten.
Bake at 350 degrees for 15- 20 minutes depending if you want them chewy or crisp. Let cool on cookie sheet for 5-10 minutes til firm.
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