Thursday, January 12, 2012
I promised myself I would stay away from any sugars that weren't natural for this month, but I caved in. Truth is, I was really feeling a nice chocolate chip cookie today. I read something along the lines of if you are craving something than you shouldn't deny yourself whatever that is, to an extent, obviously.
I'm not sure if I was really craving one or if it was just an excuse for chocolate.
This recipe very closely resembles one from the Veganomicon, and that's because I was using it as a guide.
Gluten-, Soy- and Nut-Free Chocolate Chip Cookies
Adapted from Veganomicon.
2 scant cups certified gluten-free oat flour (or gluten-free oats ground into a flour to equal this amount)
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup dark brown sugar
Scant 1/2 cup organic, raw sugar
1/3 cup canola oil
1 GF egg replacer (like PaneRiso brand)
1/4 cup rice milk
1 tsp. vanilla extract
2/3-3/4 cup allergy-friendly chocolate chips (such as EnjoyLife brand)
Preheat oven to 375 degrees. Line two cookie sheets with parchment; set aside.
Combine oat flour, baking soda and salt in a bowl; set aside.
In another bowl, whisk together prepared egg replacer, sugars, oil, milk and vanilla until emulsified.
Stir dry ingredients into wet ingredients just until mixed. Gently fold in chocolate chips.
Drop tablespoon-fuls of batter onto prepared cookie sheets and bake 10-12 minutes. Remove from oven and allow cookies to cool on sheets 5-6 minutes before transferring onto wire rack to finish cooling. Or just eat them warm. Whatever.
Yield: 22 cookies