These are the very first cookies I made for my son Gabriel. He was so happy to have a home-baked cookie that he clapped and danced while he ate them. These cookies placed “Second Premium” at the 2008 Minnesota State Fair in the “Everyday Baking” category.
3/4 cup brown rice flour
3/4 cup tapioca starch
1/4 cup potato starch, or cornstarch, or arrowroot starch
1/4 cup almond meal, or quinoa flour, or GF oat flour
1/4 cup GF oat flour, or pure rice bran
1 tablespoon egg replacer powder
2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
3/4 cup lard, or 1 cup palm shortening
1-1/4 cup light brown sugar (packed), or dark brown sugar, or 3/4 cup agave nectar
1/4 cup water
1-1/2 teaspoons GF vanilla extract
2 cups soy-free vegan chocolate chips (Enjoy Life)
3/4 cup tapioca starch
1/4 cup potato starch, or cornstarch, or arrowroot starch
1/4 cup almond meal, or quinoa flour, or GF oat flour
1/4 cup GF oat flour, or pure rice bran
1 tablespoon egg replacer powder
2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
3/4 cup lard, or 1 cup palm shortening
1-1/4 cup light brown sugar (packed), or dark brown sugar, or 3/4 cup agave nectar
1/4 cup water
1-1/2 teaspoons GF vanilla extract
2 cups soy-free vegan chocolate chips (Enjoy Life)
- Place baking racks in first and third positions; preheat oven to 375°F.
- In airtight container combine brown rice flour, tapioca starch, potato starch, almond meal, GF oat flour, egg replacer powder, xanthan gum, baking soda, cinnamon, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
- In large bowl, cream together (using hand-held electric mixer or large wooden spoon) lard, light brown sugar, water, and GF vanilla.
- Pour dry ingredients into creamed sugars; beat until well incorporated; beat in chocolate chips.
- Scoop up one rounded tablespoonful of dough per cookie onto parchment-lined baking sheet, placing dough balls about 3 inches apart.
- Place cookie sheet into preheated 375°F oven; bake 10 to 12 minutes, or until cookies are nicely browned and set.
- Remove baking sheets from oven; cool cookies on sheet 5 minutes; remove cookies to wire baking rack to cool completely.
- Repeat until all dough is used.
- Store cookies in airtight container up to 5 days.
Servings: 48 cookies
Preheat: 375°F
Prep Time: 10 min
Cooking Time: 12 min
Variations
To use Gluten-free-Gluten (GfG): omit xanthan gum; reduce brown rice flour to 1/2 cup; reduce tapioca starch to 1/2 cup; add 1/2 cup GfG.
To use egg: omit egg replacer powder; reduce water to 2 tablespoons; beat 2 eggs to incorporate during step 3.
To use butter: omit palm shortening; add 3/4 cup butter during step 3.
Hi Michelle,
ReplyDeleteYour blog is absolutely interesting and certainly very helpful for moms like me who are on the search for allergee free foods. Hats off to your effort for putting this together.
I have a quick question. What are the positions of baking racks? (Place baking racks in first and third positions)