Doesn’t that cookie look sad? All alone, no friends left. Depressing really. I was feeling empathetic, so I ate it for breakfast. It was the honorable thing to do.
Seriously, though, these were an outstanding batch of gluten-free chocolate chip cookies. They’re vegan, too, not that anyone noticed. I really am beaming with self-satisfaction right now.
My husband said, “Wow, they look like real cookies!” That could be taken any number of ways. I took it as a compliment, which was of course his intention.
GLUTEN-FREE, VEGAN CHOCOLATE CHIP COOKIES
These are an exemplary cookie even without the usual suspects (glutinous flour, butter and eggs), best fresh from the oven, when the middles are still warm and soft and the edges crisp. Enjoy them immediately.
I recommend increasing the salt in the dough to a 1/4 teaspoon OR keep it at an 1/8 teaspoon and sprinkle the raw cookie tops with a little coarse salt.
One last note, see those cracks in the surface? They are very important. As important as the cracks in a brownie’s crust. I’m not sure why or how, but they just are.
Dry Ingredients:
1/2 cup sorghum flour (or brown rice)
1/3 cup plus 1 tablespoon tapioca flour/starch
4 tablespoons brown rice flour
1 tablespoon teff flour (or sorghum flour or rice flour)
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
Wet Ingredients:
1/4 cup melted coconut oil
1/4 cup plus 2 tablespoons sugar
2 tablespoons maple syrup
1 tablespoon applesauce
1/2 teaspoon vanilla
Add:
1/4 cup chocolate chips (I chopped up a bar of 70% cocoa)
coarse sea salt or Kosher salt
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
- Whisk together dry ingredients.
- In a separate bowl mix wet ingredients. Add dry ingredients to wet and mix with a wooden spoon until a dough forms. Stir in chocolate chips.
- Scoop tablespoons of dough onto the cookie sheet approximately 2 inches apart, gently flattening into a thick, round disk. Sprinkle the cookie tops with a few grains of coarse salt. Bake 7-9 minutes, just until brown.
- Remove from oven and transfer cookies to cooling rack.
Makes about 1 dozen cookies.
LARA SHOLL 
What a wonderful site. Your recipes and photos really compliment each other very well. They may seem so simple in their raw form. But they are full of so many wonderful nuances and such depth as they entertain your palate and visual cortex. Your cookie, at first glance, just seems to be awaiting an untimely death of staleness. Then, as you stare at it longer, you notice what seems to be a halo created by the light’s reflection in the plastic and you realize that this cookie is no ordinary cookie but a gift from God and that you must show it due reverence and savor every blessed morsel of this divine baked good. Amen.
Martha, maybe you could turn it down a nacho. Just a little over-the-top.
I just had a really weird vision of you dancing around with my cookie singing Madonna’s “Like a Prayer”
Those look delicious, Lara! I love cookies for breakfast. I’m so impressed with your skillz.
Thanks Susan! Perhaps I should make these for The Bach tonight and share the love.