These cookies turned out great! I modified the recipe on the back of Let's Do... Organic Coconut Flour based on the flours I have in my kitchen right now. This is what I ended up doing:
3/4 cup -2tbsp Brown Rice Flour (I didn't quite enough of this flour, so then I added the next ingredients in this list)
~2tbsp Almond Meal/Flour
~1tbsp Potato Starch
1/4 cup +1tbsp Coconut Flour
1/2 tsp baking soda
4tbsp non-dairy buttery spread
4tbsp applesauce (the recipe called for 8tbsp butter, but I like to substitute half of the butter for applesauce)
1/2 cup sugar
1/2 cup brown sugar
1 egg equivalent substitute (used Ener-G)
1 1/2 tsp vanilla
1 cup chocolate chips
Directions:
Preheat oven to 375. Blend together butter and sugars, then add egg and vanilla. IN a separate bowl, mix flours and baking soda. Add the flour mixture to the butter/sugar mixture. Add the chocolate chips. Drop by heaping teaspoons onto pre-greased cookie sheet. Bake about 8 min or until brown on the edges. Remove from oven and allow to cool for two minutes on the cookie sheet before transferring to a cooling rack.
These were great! They may be my favorite gluten- dairy- and egg- free chocolate chip cookies yet. Yum!
No comments:
Post a Comment