Recently at Elwood Market, a new mum joined the ranks with gluten-free baked goods on our allergy-friendly baking table. I was so enamoured with her chocolate chip cookies that I hounded her for the recipe and then made them vegan. They are very very good!
She used a commercial gluten-free flour mix but because I'd run out, I subbed in a mix of brown rice flour and coconut flour. And instead of using egg replacer, I just added 1/4 cup rice milk. It probably accounts for the slightly crackled appearance that weren't a feature of her cookies, but they weren't crumbly upon eating. The Sweet William choc chips tend to melt somewhat on baking, but it all still makes for an incredibly tasty (and rich) cookie.
She used a commercial gluten-free flour mix but because I'd run out, I subbed in a mix of brown rice flour and coconut flour. And instead of using egg replacer, I just added 1/4 cup rice milk. It probably accounts for the slightly crackled appearance that weren't a feature of her cookies, but they weren't crumbly upon eating. The Sweet William choc chips tend to melt somewhat on baking, but it all still makes for an incredibly tasty (and rich) cookie.
250g dairy-free margarine (Nuttelex)
1 teaspoon vanilla extract
3/4 cup caster sugar
3/4 cup firmly packed brown sugar
1/4 cup rice milk
1 1/4 cups brown rice flour + 1 cup coconut flour
or 2 1/4 cups gluten-free plain flour
1 teaspoon bicarbonate of soda
2 cups dairy/egg/nut free chocolate chips (I used Sweet William)
Beat margarine and sugars in small bowl with electric mixer until light and fluffy. Add in rice milk and extract and beat until well combined. Transfer to large bowl. Stir combined sifted flour and soda into mixture, in two batches.
Stir in chocolate, cover, refrigerate 1 hour. Preheat oven to moderate (180 degrees/160 degrees fan forced). Grease oven trays. Roll dessertspoons of the dough into balls; place 3cm apart on trays. Bake, uncovered, about 12 minutes. Cool completely on trays.
yum these look delicious - can't wait to try them out!
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