These cookies are the most delicious "healthy" chocolate chip cookie recipe I have found. They are sugar free, wheat free, and vegan. I found this recipe on Ann Gentry's "Real Food Daily Cookbook."
Ingredients
1 3/4 cups barley flour
1 1/3 cups oat flour
3/4 cup brown rice flour
1/2 tsp baking soda
1/2 cup pure maple syrup
1/3 cup canola oil
1/4 cup date purée*
3 tbs brown rice syrup
2 tsp plain soy milk
1 1/2 tsp vanilla extract
1/2 tsp sea salt
1 1/4 cups semisweet chocolate chips
3/4 cup toasted walnuts, coarsely chopped (optional)
Directions
1. Preheat the oven to 375°F. Line a heavy large baking sheet with parchment paper.
2. Whisk the barley flour, oat flour, rice flour, and baking soda in a bowl to blend.
3. Whisk the maple syrup, oil, date puree, rice syrup, milk, vanilla, and salt in a large bowl to blend.
4. Add the flour mixture and stir just until moistened.
5. Stir in the chocolate chips and walnuts.
6. Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart.
7. Flatten the cookies slightly.
8. Bake for 18 minutes, or until the cookies puff and crack and become golden brown.
9. Using a metal spatula, transfer the cookies to a rack to cool slightly. Serve warm or cool completely.
Note: The cookies will keep for 1 day, stored airtight and at room temperature.
*To make date purée, simple pit 3-4 dates and cover them in a pot with water. Simmer for 10 minutes or until soft. Blend dates until paste consistency, add cooking water if needed.
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