Make about 15 - 24 cookies
Preparation Time: 10 Minutes
Cook Time: 10-14 Minutes
INGREDIENTS:
Vegan Version:
- 1/2 Cup of oil or 1 stick of soy margarine*
- 1 Cup Brown Sugar
- 3 Tablespoons of sugar
- 1 Egg Substitue** (1 teaspoon of baking powder + 1.5 tablespoons of water + 1.5 tablespoons of oil)
- 1.5 teaspoons of GF vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 3/4 cup of flour ***
- 1 1/2 tablespoon of cocoa powder
- 8 oz of Vegan chocolate Chip ****
- pinch of salt
- 1 tablespoon of ricemilk or soymilk*****
* Use 1 stick of unsalted butter or 1/2 cup of oil
** Use 1 large Egg instead of Egg Substitue (#4)
*** Use Silkie Flour Mix (1/2 cup of Brown Rice Flour, 1/3 cup each of White Rice Flour and Tapioca Flour, 1/4 cup of corn Starch, 1/8 cup of potato starch, 1/8 cup of sorgum flour, 1 1/4 teaspoon of xantham gum) (#8)
**** 8 oz of Semi-sweet chocolate chips
***** use regular milk instead of rice or soy milk
DIRECTION:
- Prehead oven to 375 degree, greased 2 cookie sheet with oil spray.
- Use mixer, cream butter or oil or soy margarine and sugars until fluffy
- With mixer running, add egg or egg substitute and vanilla extract to the mixture
- Whisk flour, baking powder, baking soda, salt together and add the dry ingredient to the wet ingredient in the mixer
- If the dough appears too dry, add the milk
- Add cocoa powder to the dough until incoporated
- Stir in chocolate chips to the dough
- Use a tablespoon or a small scoop to drop the dough onto the prepared cookie sheet, space them about 2 inches apart.
- Bake 10-14 minutes or until it's done by putting a toothpick into the cookie and it comes out clean. The baking time also depending on the oven, it might take lessor or longer time.
Happy Baking!
