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Saturday

Chocolate Chip Cookies -- gluten free, vegan

Ingredients:

  • 2 1/4 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) vegetable shortening (or try 3/4 cup vegetable oil - like coconut)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (or use 1 1/2 cups of dark agave for both sugars)
  • 1 teaspoon vanilla extract
  • 4 T of finely ground flax seeds with 2 T hot h20 (or try 4 T arrowroot or a banana)
  • 2 cups (12-oz. pkg.)
  • 1 cup chopped nuts
* this recipe works with most any flour blend -- making it a good recipe with which to try out new flours

Directions:

PREHEAT oven to 375° F.

WHISK flour, baking soda and salt in small bowl. Beat shortening, sugars, and vanilla extract in large mixer bowl until creamy. Add flax mixture. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 cups. Add 4 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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