Wednesday, November 23, 2011

Nut/Seed Butter Chocolate Chip Cookies

After 5 long years, I have finally developed a "peanut" butter cookie that is the right texture and flavor. Feel free to use any creamy smooth nut or seed butter of choice.

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)

  1. 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.
  2. In mixing bowl, beat together powdered sugar, light brown sugar, buttery spread, water, and vanilla; beat with electric mixer until dough begins to form.
  3. 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.
  4. 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

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