Gluten Free Vegan Chocolate Chip Cookies.

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This is NOT a paid ad or sponsorship I’m just passionate about sharing great products when I find them and this one was it!  I have always been told how awesome Cup 4 Cup flour was for gluten free baking but the sad reality was that it had dairy in it and wouldn’t work for my daughter’s dietary needs.  I was thrilled when they announced that in May they were coming out with a dairy free/gluten free flour.  Fast forward to June and I was at my local Williams Sonoma and snatched up a bag to test out some recipes.  Yesterday was my first recipe attempt.

I wanted to make my oldest some chocolate chip cookies.  We had some awesome cookies while we were in NYC and thought it would be a welcome treat for her. They were a different texture, more grainy but the flavor was awesome!  They are completely vegan and I will definitely be making these again.  She was also a fan!  SCORE!

Ingredients:

2 cups of Cup 4 Cup gluten/dairy free flour
1/3 cup of Coconut Palm Sugar (organic)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted coconut oil
1/4 cup unsweetened almond milk
1 tablespoon vanilla extract
1/3 cup of vegan chocolate chips (I use Enjoy Life)

Directions:

Preheat your oven to 350 degrees and line your baking sheets with Silpat liners.  Set aside.  In a large mixing bowl combine flour, sugar, powder, soda and salt.  Whisk until well combined.  Then in your stand mixer with paddle attached, blend the oil, milk and vanilla.  Once blended, add your dry mixture to the wet and mix again.  Once blended, add your chocolate chips and mix by hand.  Scoop with a mini scooper a dollop of cookie dough onto your prepared pan.  I gently flattened the cookie with the palm of my hand as they don’t really flatten out when baking.  Then bake 9-10 minutes.  Remove and let cool.  Then serve and enjoy.

If you follow my running/training… I’ve been running some longer distances lately (Friday 9 miles at an 8:14 minute mile and Sunday 8 miles at 8:08 minute mile) because of the cooler morning temps.  Today the humidity and smells of manure (thanks to living in a huge farming community) have rolled in.  I did 5 very hilly miles today that I’ll be honest kicked my butt.  It’s all good.  I got it done.  #noexcuses

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— Knead to Cook

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