{Gluten and Dairy Free} Vegan Chocolate Chip Cookies

I love chocolate chip cookies!!!  I think they must be the most beloved cookies of all time. I had a little less flour, which made mine a little flatter. I altered the recipe so yours should be more plump than mine. I like to double this and save some in a tupperware container in the freezer. I add it to coconut ice cream in chunks (cookie dough ice cream!) or take it out later, thaw it, and use it to make cookies later.  You could also cook them all, freeze some, and thaw those to eat later.  The best part about it, is since there are no eggs you can eat the dough to your heart's content without fear of salmonella food poisoning.

I chose coconut sugar for this recipe because it takes down the glycemic index of these cookies and gives a good excuse to eat some. According to Huffington Post, "Compared with table and brown sugars, coconut sugar has impressive amounts of nutrients like zinc and iron as well as antioxidants.

Coconut sugar also contains good amounts of inulin, a type of dietary fiber you don't digest in your upper gastrointestinal tract. Instead, inulin acts as a prebiotic, feeding your intestinal bifidobacteria (a probiotic)."

I think I just might need to go eat another one. (wink)

1 cup palm shortening
1 cup white sugar
1/2 cup coconut sugar
Ener-G egg replacer (2 eggs worth) or 2 TBS chia mixed with 6 TBS water
1 TBS vanilla
1 cup brown rice flour plus 2 TBS more
1/2 cup tapioca starch plus 1 TBS more
1/2 cup potato starch (not flour!)
1 and 1/2 tsps baking soda
1 tsp xanthan gum
1/2 tsp salt
2/3 package of Enjoy Life Chocolate Chips

Preheat oven to 375F.

Cream together the first 5 ingredients.  Next combine the flour, starches, baking soda, xanthan gum, and salt. Add it a little at a time to the first mixture of wet ingredients mixing with a mixer the whole time.  When it is well mixed, stir in the chocolate chips. Bake for 8-10 minutes. I am posting this at Allergy Free Wednesdays.