Friday, April 13, 2012
Gluten Free Chocolate Chip Cookies
Preheat oven to 375
In a bowl cream together:
1 medium to large banana (weird I know! Replacing some of the oil with this!)
1/6 c. coconut oil (or vegan butter)
3/4 c. coconut palm sugar (very low glycemic)
1/2 c. Ideal Xylitol Sugar (if you can't find this, you can use more palm sugar. I like to use it because it brings the sugar content really far down, and it's good for your teeth)
Once there are no chunks in the mixture, and the sugar has dissolved, add:
1/3 c. warm water
1 T. vanilla
2 t. ener-g egg replacer
1 t. xanthan gum
1/4 c. tapioca starch
1 t. salt
1 1/2 t. baking soda
1/2 t. baking powder
1 c. coconut flour
1 c. amaranth flour (I made both of my flours, so that's what I had on hand, feel free to try using your favorite GF flours, but I can't guarantee you'll get the same results!)
1 c. chocolate chips (I like the Enjoy Life mini chips best! However, their chocolate chunks are awesome too!)
Mix until everything is incorporated, and let set for about 5 minutes before scooping.
Scoop onto greased baking sheet using a tablespoon, and slightly flatten.
Bake for 8-10 minutes (mine were done in 8)...let cool before you take them off the pan...they don't hold together until they've cooled for a little bit (about 10 mins).
Done...amazing...and they look appealing too! These are a hearty, lower fat cooking, packed with grains and low glycemic sweeteners! Can't go wrong!