Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free
Original recipe: My Alterations:
1 cup Butter 1 cup Earth Balance dairy free, soy free buttery spread
1 cup Sugar 1 cup Fructose or Xylitol
1 cup Brown sugar 1 cup Organic Brown Sugar or Coconut Sugar
2 eggs 6 Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb Vanilla 2 Tb McCormick Vanilla
2 cups Flour 2 cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal 2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2 tsp Salt ½ tsp Sea Salt
1 tsp Baking Powder 2 tsp Rumford Aluminum-Free Baking Powder
1 cup Butter 1 cup Earth Balance dairy free, soy free buttery spread
1 cup Sugar 1 cup Fructose or Xylitol
1 cup Brown sugar 1 cup Organic Brown Sugar or Coconut Sugar
2 eggs 6 Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb Vanilla 2 Tb McCormick Vanilla
2 cups Flour 2 cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal 2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2 tsp Salt ½ tsp Sea Salt
1 tsp Baking Powder 2 tsp Rumford Aluminum-Free Baking Powder
1 tsp Baking Soda 1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips 10 oz Enjoy Life gluten free, dairy free Chocolate Chips
8 oz Hershey Candy Bar, chopped (omit)
3 cups Chopped Nuts (omit)
12 oz Chocolate Chips 10 oz Enjoy Life gluten free, dairy free Chocolate Chips
8 oz Hershey Candy Bar, chopped (omit)
3 cups Chopped Nuts (omit)
Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan gum.
Directions:
Preheat oven to 375 degrees.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken)
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips.
Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken)
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips.
Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.
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