Gooey, warm, chocolate chip cookies! America’s favorite past time. This are pretty much your traditional homemade cookies just updated with vegan chocolate and gluten free flours. Trust me, these will not last so make a couple of batches.
Shopping List:
Serves 12
½ Cup of Brown Rice Flour (I use Bob Mills brand)
½ Cup of Oat Flour (I use Bob Mills brand)
½ Teaspoon of baking soda
1/8 Teaspoon of aluminum free baking powder
1/8 Teaspoon of salt
½ Teaspoon of ground cinnamon
1/8 Teaspoon of ground ginger
½ Teaspoon of real vanilla extract
1/3 Cup of organic cane sugar (I use Wholesome brand)
1/3 Cup of organic dark brown sugar (I use Wholesome brand)
1 Flax seed egg (mix 1 tablespoon of ground flax seed with 3 tablespoons of water)
2 Tablespoons of unsweetened apple sauce
2 Tablespoons of vegan butter, room temperature (I use Earth Balance or Miyokos butter)
¾ to 1 Cup of vegan chocolate chips (I use Enjoy Life brand)

Method:
1. In a bowl, whisk together the brown rice flour, oat flour, baking soda, baking powder, cinnamon, ginger, and salt.
2. In another bowl, cream together (mash) the sugars and butter until well mixed (if the butter is not soft enough then pop in microwave for a few seconds). Stir in the flax seed egg, applesauce, and extract.
3. Add the flour mixture to the liquid mixture and combine by hand until no streaks of the flour (no need to overmix). Gentle fold in the chocolate chips.
4. Set cookie dough mixture in the refrigerator for 20 minutes to set and thicken up. In the meantime, preheat oven to 350 and line 2 baking sheets with parchment paper.
5. Once cookie dough has set, drop dollops of the dough using a tablespoon or small cookie scooper onto the lined baking sheet putting a little space between each dollop. Feel free to flatten the cookies with fingers or the back of a spoon a bit.
6. Bake for approximately 12 minutes or until the edges are nice a brown. Let cool completely so not to stick to the parchment paper or each other. Store in an air tight container.