vegan chocolate chip cookies I was so impressed with and made them gluten free. This way they are nut free, gluten free and vegan. These are really quite tasty, and the rice flour gives them a little crispy/crumbly texture which I like enough to consider incorporating some brown rice flour into normal cookies.
First find or make gluten free flour. I used this ratio:
1 C brown rice flour
1/2 C potato starch (katakuriko)
1/4 C tapioca starch
Now you can mix the cookie ingredients:
1 C + 2 TB of the gluten free flour (see above)
1/4 tsp xanthan gum
1.5 TB flax meal
1.5 tsp baking powder
1/3 tsp salt
1/2 C + 2 TB sugar
Mix the wet ingredients:
1/2 C melted coconut oil
2 TB rice milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extra
Combine dry and wet ingredients. Now add in 1/2 C chopped chocolate or vegan chocolate chips
The texture is a lot more crumbly than the glutinous version, so I suggest rolling the dough into a log in wax paper or plastic wrap, then refrigerating (trying to roll into cookie globs out of a cold bowl was tedious for this dough).
Refrigerate dough for a couple hours.
Slice into cookie sizes, place on cookie sheet.
Bake at 375 F for 14-16 minutes. These do not brown as easily as wheat flour cookies, so check them for done-ness by poking or trying to lift one off the pan with a spatula.