Gluten Free Vegan Chewy Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
¾ cup dark brown sugar, packed½ cup xylitol½ cup canola oil⅓ cup coconut beverage or almond milk2 tbsp vanilla extract½ cup rice flour½ cup amaranth flour½ cup sorghum flour¼ cup chickpea flour½ cup tapioca starch¼ cup ground flaxseed¼ tsp nutmeg ¾ tsp guar gum¾ tsp sea salt1 tsp baking soda ½ cup quinoa flakes1 ½ cups miniature chocolate chips
Beat together the sugar, xylitol, oil, coconut milk and vanilla until well blended.
Add the flours, starch, flaxseed, nutmeg, guar gum, salt and baking soda and mix thoroughly. If it seems dry or crumbly, add some additional coconut milk.
Fold in the quinoa flakes and chocolate chips.
Wrap dough in plastic and refrigerate at least 1 hour, preferably overnight.
Preheat oven to 350F and line baking sheets with parchment.
Drop 1 ½ tablespoons of dough onto the baking sheets and bake for 11-13 minutes.
Cool completely on the sheets.
Serving Size: Makes ~35 two-bite cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Add the flours, starch, flaxseed, nutmeg, guar gum, salt and baking soda and mix thoroughly. If it seems dry or crumbly, add some additional coconut milk.
Fold in the quinoa flakes and chocolate chips.
Wrap dough in plastic and refrigerate at least 1 hour, preferably overnight.
Preheat oven to 350F and line baking sheets with parchment.
Drop 1 ½ tablespoons of dough onto the baking sheets and bake for 11-13 minutes.
Cool completely on the sheets.
Serving Size: Makes ~35 two-bite cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
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