Bed time snack
What’s better than a plate of traditional chocolate chip cookies with a big glass of milk? A plate of gluten-free, sugar-free, VEGAN cookies with a tall glass of ice cold soy milk of course!
Now I honestly didn’t think this was possible at first. At best I figured I would have myself a plate of overly moist, hideously grainy and pathetic looking lumps of half baked dough, but for a first attempt I would have to say this recipe has turned out to be quite lovely! The cookies were slightly grainy but had the right amount of moistness and biting into them took me back to childhood memories of a familiar bed time snack. After washing these lovelies down with a glass of cold soy milk I would have to say my cookie craving was satisfied!
And now for the recipe!
Ingredients:
2 & 3/4 cups White rice flour
1 cup soya flour
1 tsp salt
1 tsp Baking soda
1 Cup Vegan Margarine (I used Earth Balance)
1 & 1/2 cups pure maple syrup OR 1/4-1/2 cup of stevia powder
1 tsp Vanilla extract
Ener-G-eggreplacer equal to one egg
1/2 – 1 cup chocolate chips of your choice
Instructions:
Preheat oven to 350 Degrees.
Sift together the dry ingredients. In a seperate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix it up!
Now fold in those chocolate chips then drop spoonfulls of dough onto greased cookie sheets and flatten them down with the palm of your hand. Be gentle.
Bake for 20 minutes or until golden brown on the edges.
*Add a slice of fresh apple to your cookie jar to keep those cookies moist!
