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| gluten-be-gone homestyle choc chip cookies (background) |
¾ cup + 1 tbsp amaranth flour or brown rice flour (see note)
1 tsp xanthan gum
1 tsp baking powder
¼ tsp baking soda
2 tbsp tapioca starch flour
¼ cup unrefined sugar
¼ tsp sea salt
1/3 cup pure maple syrup
¼ tsp blackstrap molasses
1–1½ tsp pure vanilla extract
3–3½ tbsp organic neutral-flavored oil
1/3 –½ cup non-dairy chocolate chips
Preheat oven to 350°F (180°C). In a bowl, combine dry ingredients, sifting in flour, xanthan gum, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil until well combined. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter onto baking sheet, evenly spaced apart, and ever so slightly flatten. Bake for 11 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack. Makes 11-13 cookies.
Note: Amaranth flour has a grainier texture than brown rice flour but I prefer amaranth’s flavor; use either flour for this recipe, or a combination of both. White rice flour can also be substituted.
