Chewy Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 138.8
- Total Fat: 6.4 g
- Cholesterol: 10.0 mg
- Sodium: 30.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
View full nutritional breakdown of Chewy Chocolate Chip Cookies calories by ingredient
Introduction
These gluten free and vegan Chewy Chocolate Chippers get an extra pop of texture from coarse sugar and kosher salt. These gluten free and vegan Chewy Chocolate Chippers get an extra pop of texture from coarse sugar and kosher salt.Number of Servings: 24
Ingredients
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2 tbsp ground flaxseed
¼ cup warm water
½ cup (110 g) unsalted butter, at room temperature
½ cup (100 g) packed muscovado sugar
¼ cup (50 g) sugar
1 tbsp vanilla extract
1 cup (140 g) brown rice flour
½ cup (60 g) amaranth flour
¼ cup (30 g) tapioca starch
¼ tsp nutmeg
¼ tsp smoked salt
¼ tsp Kosher salt, plus more for topping
¼ tsp baking soda
1 cup chocolate chunks or chips
2 tbsp turbinado sugar
Directions
In a small dish, whisk together the flaxseed and warm water. Set aside.
In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes.
Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda.
Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long.
Wrap and freeze for at least 1 hour.
Heat the oven to 350F and line baking sheets with parchment.
Cut the log into ½” disks, placing them 2” apart on the sheets.
Sprinkle the tops with a bit of Kosher salt and turbinado sugar.
Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Store them in an airtight container for up to 3 days
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes.
Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda.
Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long.
Wrap and freeze for at least 1 hour.
Heat the oven to 350F and line baking sheets with parchment.
Cut the log into ½” disks, placing them 2” apart on the sheets.
Sprinkle the tops with a bit of Kosher salt and turbinado sugar.
Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Store them in an airtight container for up to 3 days
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.