While I wasn't one to seek out the heartier, oat-filled cousins of chocolate chippers growing up, as an adult I realize that the addition of flaked grains to any cookie dough is one more avenue to a great, chewy result. Not only that, but they add a touch of heartiness that translates into needing fewer cookies for satisfaction (did I just say that?!). With the rise of food intolerances these days, though, I'm meeting more and more people who have been relegated to snacking on the (usually) starchy, sawdusty storebought varieties of gluten free biscuits - but with a little time and a stocked pantry, a hearty, chewy cookie packed with chocolate chips can be in your cookie jar - fresh and delicious! I actually make 2-3 batches at a time (thank goodness for my trusty 7-quart stand mixer) because they freeze so well, either in one big lump or pre-portioned into balls for "bake what you need" use. Kid- and adult-friendly, not to mention delicious no matter if you have restrictions or not, they are a staple in my food-gift boxes during the holidays and make regular appearances in the staff room too!
Shared with 12 Weeks Christmas Treats at Meal Planning Magic and Gluten Free Fridays
Gluten Free, Vegan Chewy Chocolate Chip Cookies
Makes ~35 two-bite cookies
¾ cup dark brown sugar, packed
½ cup xylitol
½ cup canola oil
⅓ cup coconut beverage or almond milk
2 tbsp vanilla extract
½ cup rice flour
½ cup amaranth flour
½ cup sorghum flour
¼ cup chickpea flour
½ cup tapioca starch
¼ cup ground flaxseed
¼ tsp nutmeg
¾ tsp guar gum
¾ tsp sea salt
1 tsp baking soda
½ cup quinoa flakes
1 ½ cups miniature chocolate chips
- Beat together the sugar, xylitol, oil, coconut milk and vanilla until well blended.
- Add the flours, starch, flaxseed, nutmeg, guar gum, salt and baking soda and mix thoroughly. If it seems dry or crumbly, add some additional coconut milk.
- Fold in the quinoa flakes and chocolate chips.
- Wrap dough in plastic and refrigerate at least 1 hour, preferably overnight.
- Preheat oven to 350F and line baking sheets with parchment.
- Drop 1 ½ tablespoons of dough onto the baking sheets and bake for 11-13 minutes.
- Cool completely on the sheets.
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 3.8 mg
Total Carbs: 19.4 g
Dietary Fiber: 1.4 g
Protein: 1.6 g