These lovelies were brought on by the gorgeous snowfall here in western Michigan the past few days. My kids were asking for chocolate chip cookies with their hot cocoa, and this momma couldn't say no. I tried making a more traditional recipe this time. I even had the large chocolate chip from Enjoy Life stored in the pantry. These cookies are also made easily with staple GF pantry items as well. So it was a really quick treat to make within an hour. Not to mention my favorite thing to bake in December is cookies- I love making a little variety and having them around to bring to gatherings and parties as a GF/DF option. Here is a post with links for some more Christmas cookie ideas. I think because we are covered in a large fluffy blanket of snow today I will be doing some gingerbread men baking of my own (I'll post my updated recipe in a few days ;). Happy baking, friends xoxo
{gluten, dairy, egg, nut and seed-free, vegan}
1/2 cup of white rice flour
1/2 cup of potato starch
2/3 cup of tapioca flour
2/3 cup of ground certified GF oat flour
1/3 cup of coconut flour
2/3 cup of coconut palm sugar
1 ts. of baking soda
1 ts. of baking powder
1 ts. of sea salt
1/3 cup of maple syrup
1/4 cup of applesauce
2 TB of coconut milk beverage
1 TB of apple cider vinegar
2/3 cup of coconut oil
1 cup of Enjoy Life Dark Chocolate Morsels
In a large mixing bowl, mix together all of the dry ingredients well. Then mix in the wet, leaving the oil for last. Mix it well and it will feel like a traditional cookie dough, a little sticky, but firm when you roll out a dough ball. Then fold in the 1 cup of chocolate chip morsels.
Try to evenly scoop out each cookie. Use about 1-2 TB sized pieces of dough to roll into a ball and then press down on the parchment lined baking sheet. This recipe will make 2 dozen cookies. Bake in a 350 degree oven for 12-14 minutes. Do not move them right from the oven. Let them cool for 15-20 minutes until they are cool enough to move to cooling rack or plate.
Much love and light as you stay warm, xoxo
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