April 21, 2010

Gluten Free and Vegan Chocolate Chip Cookie

This makes a great snack for kids. They are getting good protein (garbanzo bean flour), healthy fats (safflower oil) and an alternative to wheat (brown rice flour). Also, who would pass up a "cookie" filled with chocolate. Chocolate happens to be full of healthy flavanoids, oleic acid (raises good cholesterol) and phenyl ethylamine (a mood enhancer) just to name a few benefits of chocolate. (Always choose dark chocolate for less sugar!)

Complements: Flying Apron

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tablespoon garbanzo bean flour (found in most health food stores or Fred Meyers carries Bob's Red Mill brand)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 cup safflower oil (the recipe calls for canola oil, but I lean towards a safflower oil as the better of the two vegetable oils)
1 cup organic whole cane sugar
1 teaspoon vanilla extract
1 cup rice milk
1 cup (8 ounce) dairy-free dark chocolate chips (of course you can use any kind you want if you aren't vegan or dairy sensitive)
3/4 cup chopped nuts (optional, but adding nuts increases the protein and good fats so highly recommended)

Preheat the oven to 350 degrees. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the oil, cane sugar and vanilla until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes (this really helps the garbanzo been flour blend in too, my opinion :)). Stir in the chocolate chips and nuts. Scoop the dough onto cookie sheet. Bake until golden and slightly firm to the touch, about 15 minutes. These are excellent. Enjoy!
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