Healthy/Vegan Chewy Chocolate Chip Cookies

Over the years I have experimented with a lot of cookie recipes, some I have created that ROCKED others were an epic fail. The gluten free/vegan ones were the hardest to work with, the one that came the closest was the Baby Cakes recipe. Until….

I found these! Now these cookies are not completely GF, they are low gluten. b Perhaps one day I will try to make them completely GF to see how it works out.  I have made many changes and substitutions to the original recipe to bring it up to my  healthier standards,  lower sugar without the white stuff and without compromising the taste  and texture. Having said that, this is certainly not your Mrs Fields, but for a healthy cookie, it’s pretty darn good!







Healthy/Vegan Chewy Chocolate Chip Cookies

1 1/4 cups Barley Flour
1 cup Brown Rice flour
1 teaspoon baking soda
1/2  teaspoon sea salt
3/4 cup spectrum palm shortening (Butter Flavored)
3/4 cup Coconut sugar
1 packet Stevia
1 tablespoons flax seeds
1 tablespoons Ener-G Egg Substitute, powder
1/4 cup almond  milk
1 teaspoon vanilla
1 cups grain sweetened semisweet vegan chocolate chips

Preheat oven to 375°F. (I used Convection Bake)
grind the flaxseeds and mix it well with 2 tbs of warm water
In a small bowl, mix almond milk VERY WELL (until creamy) with Ener-G egg replacer and add flax meal mixture. Set aside.
In another bowl, mix together flour, baking soda and salt. Set Aside.
In a large bowl, cream together palm shortening and sugars and vanilla. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
Gradually add flour mixture to liquids. Stir in chocolate chips.
Drop by small ice cream scooper, and press down with your fingers
Bake for 7-8 minute until lightly golden. Watch the time, it depends on the pan.
Let cool on the pan 5- 6 min., just until set enough to remove to wire rack. They will be very soft and fragile, but will set up as they cool.
Let pan cool before baking more.

For me this made 21 cookies
Click below for the original recipe
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