This is an easy everyday cookie recipe. It's chocolate and it you notice, it's really my roll recipe, converted to a drop cookie recipe. That's what makes it so easy. To make life even easier, make 2x, 3x or 4x the recipe and freeze. These freeze nicely. So, here's the recipe. Make up your own name.
Ingredients:
1/2 cup chickpea flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup sugar
1/3 cup carob powder
3 tsp egg replacer powder(Ener-G)
2 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
Mix this well. Then add, 1/2 cup canola oil and 1/2 cup water. Add extra water by the tablespoon if too chunky. You want this to be smoother, but not liquidy.
Beat with blender.
Using WET hands, form rough circles and place on ungreased cookie sheet or in muffin tins. Bake at 400 for 12-15 minutes. They will be very soft coming out of the oven but will firm up as they cool.
2 comments:
I've been playing with this recipe. I've added about 1 tsp of cinnamon to the dry mix and a squirt of agave syrup (honey or maple syrup would do also). This produces a little runnier batter. That's OK. Spoon this onto the cookie sheet using two wet spoons - one to help slide the batter off the other. Sprinkle tops with sugar. Bake 12 minutes.
Hi Jim I really like your blog do you have a book
Heather
No Dairy Diva
you can contact me at nodairydiva@hotmail.com
Post a Comment