Food recipes
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda xanthan gum, salt, table sweetener, syrup, agave applesauce, ca...
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
xanthan gum,
salt, table
sweetener, syrup, agave
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to gas 3 / 170C / 325F and line baking sheets with parchment paper
Combine the flour, baking soda, xanthan gum and salt in a bowl
In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth.
Add the flour & chocolate chips and combine.
The dough should be like a stiff cake mix more than a dough
Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot).
I do them in batches of 18
Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges.
Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.
Store in air-tight container
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
xanthan gum,
salt, table
sweetener, syrup, agave
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to gas 3 / 170C / 325F and line baking sheets with parchment paper
Combine the flour, baking soda, xanthan gum and salt in a bowl
In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth.
Add the flour & chocolate chips and combine.
The dough should be like a stiff cake mix more than a dough
Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot).
I do them in batches of 18
Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges.
Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.
Store in air-tight container