Vegan: Chocolate Chip Cookies
Source of Recipe
From "The Real Food Daily Cookbook" by Ann Gentry
List of Ingredients
- 1� cups barley flour
- 1-1/3 cups oat flour
- � cup brown rice flour
- � tsp baking soda
- � cup maple syrup
- 1/3 cup canola oil
- � cup date pur�e
- 3 Tbsp brown rice syrup
- 2 Tbsp plain soymilk
- 1� tsp vanilla extract
- � tsp sea salt
- 1� cups semisweet chocolate chips
- � cup walnuts, toasted and coarsely chopped (optional)
Instructions
- Preheat the oven to 375� F. Line a large, heavy baking sheet with parchment paper.
- Whisk the barley flour, oat flour, rice flour and baking soda in a bowl to blend. Whisk the maple syrup, oil, date pur�e, rice syrup, soymilk, vanilla and salt in a large bowl to blend. Add the flour mixture and stir just until moistened. Stir in the chocolate chips and the walnuts. Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart. Flatten the cookies slightly.
- Bake for 18 minutes, or until the cookies puff, crack, and become golden brown. Using a metal spatula, transfer the cookies to a wire rack to cool slightly. Serve warm or cool completely. These cookies will keep for 2 days, stored in an airtight container and at room temperature.
Makes about 1 dozen.
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