7 tablespoons potato starch
7 tablespoons tapioca starch
7 GF oat flour
7 tablespoons brown rice flour
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup powdered auger
9 tablespoons light brown sugar
1/2 cup creamy nut or seed butter of choice
1/2 cup pure olive oil
1/4 cup soy-free vegan buttery spread (Earth Balance)
2 tablespoons water
1-1/2 teaspoons pure vanilla extract
1-1/3 cups soy-free vegan chocolate chips (Enjoy Life)
- In airtight container, combine potato starch, tapioca starch, GF oat flour, brown rice flour, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid and shake to combine and introduce air; set aside.
- In mixing bowl, beat together powdered sugar, light brown sugar, buttery spread, water, and vanilla; beat with electric mixer until dough begins to form.
- Add dry ingredients to mixing bowl along with nut/seed butter of choice and pure olive oil; beat on high until evenly combined and dough is formed.
- Add chocolate chips and beat to combine. Bake 12 minutes in a preheated 350 degree F on parchment lined baking sheets on the 2nd and 4th oven racks. Cool on sheet 5 minutes then remove cookies to wire rack to cool completely prior to storage in airtight container at room temp.
Yield: 30 cookies