This time of year inspires me to bake and cook more often. There's something so nice about colder weather and filling your home with welcoming homemade goodness. My husband is Gluten Free and I try to do Vegan as much as possible, so here's my recipe for a Gluten Free & Vegan Cookie. Don't be scared, they're very easy once you have the ingredients stocked and they're delicious!
Preheat Oven to 350, spray cookie sheet, set aside.
Ingredients:
1 1/2 C Gluten Free Pancake Mix
1/2 C Gluten Free All Purpose Flour
1 C Soft Earth Balance (Vegan Butter)
3/4 C Brown Sugar
1/4 C Honey or Agave
(Honey technically isn't vegan, so use agave if vegan. I use honey as it keeps the cookies a bit more gooey)
1 TBS Egg Replacer
1 TSP Vanilla Extract
1/4 TSP Salt
2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Xanthan Gum
1 C Vegan Chocolate Chips
Makes 1 Dozen Cookies
Makes 1 Dozen Cookies
Whisk Earth Balance, Brown Sugar, Vanilla Extract and Honey or Agave in a large bowl. In a separate small bowl add Egg Replacer with 4 TBS of warm water. Whisk together then add in with butter mixture. Slowly add remaining ingredients whisking together, stir in chocolate chips. You can use an electric mixer - I don't to avoid doing more dishes, using a whisk and large spoon will work just fine. Scoop cookies on to sheet, I give them an extra roll with my hands, this helps keep them more together. A lot of Gluten Free goods tend to break apart easily so it's worth rolling them into a ball. You can fit 8 on 1 cookie sheet. I love them warm with a scoop of vegan vanilla ice cream!
Enjoy~
