We adapted these cookies from the Happy Vegan Chocolate Chip Cookies from vegweb.com, desketched and de-glutenized, when I first made these cookies, I used turbinado sugar, I found that since the baking time is minimal in this recipe the sugar did not de-crystalize enough, so I blended it in the food processor to make a finer granule and it eliminated the sandy grain taste! Here is the recipe:
- 2 cups Gluten-free Flour Blend (see substitutions)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup sucanat or turbinado sugar (if using sucanat, add more water or oil)
- 1/2 cup safflower oil
- 1/4 cup water
- 1 tsp vanilla
- Vegan chocolate chips, you could also add nuts, dried fruit etc.
Preheat oven to 350. Combine dry ingredients in a bowl, set aside. Combine wet ingredients in another bowl, combine the two mixes and chips together. Spoon drops of dough on parchment lines baking sheet. You will have to flatten these quite a bit, they don't spread like usual cookies do. Put in the oven for 5 minutes, rotate cookie sheet for even baking, and continue baking for 4 minutes, the bottom should be golden, toasty brown. The tops should be a very pale brown, they won't look done, they will be rather flaky on top but trust me they are done! They will firm up when you let them sit. So, let them sit, then transfer to cooling rack.
The result? Chewy guilt-free cookies!
Makes about 2 dozen