These chocolate chip cookies are buttery and crispy-edged with a delightful chewy middle. They're classic in all the right ways, but so delicious you won't be able to help going back for more.
Ingredients
½ cup millet flour
½ cup cup brown rice flour
¼ cup potato starch
½ teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
½ cup Earth Balance buttery spread
⅓ cup granulated sugar
⅓ cup sucanat (or brown sugar)
3 tablespoons aquafaba***
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips
Instructions
Preheat the oven to 350 degrees. Optionally, line a baking sheet with a silpat or parchment paper for easier cookie removal.
In a medium bowl, whisk together the millet and brown rice flours, potato starch, xanthan gum, baking powder, baking soda, and salt.
In a large bowl, cream together the Earth Balance, sugar, and sucanat. Add the aquafaba and vanilla extract and beat until light and fluffy.
Add the flour mixture to the creamed sugar mixture and stir to combine. Fold in the chocolate chips.
Drop tablespoon-sized amounts of dough onto a baking sheet, leaving an inch or two between each to allow the cookies to spread. Bake for 13-15 minutes (13 minutes for a softer, chewier cookie; 15 for a crispier cookie). Allow to stand on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely.
Notes
*Soy-Free Option: Be sure to use soy-free Earth Balance and choose soy-free chocolate chips, like Enjoy Life or Equal Exchange.
**Gluten Option: Swap in 1¼ cups all purpose flour in place of the gluten-free flours and xanthan gum.
***Aquafaba is the liquid that is found in canned chickpeas or white beans. Cooking liquid from home-cooked beans will work as well.
Recipe by Leaves of Kale at http://www.leavesofkale.com/2015/12/vegan-gluten-free-chocolate-chip-cookies/