Tollhouse Cookies | Gluten-free chocolate chip cookies
No one need ever know these are gluten-free and vegan.
Ingredients
- 1 cup sweet sorghum flour sifted (110 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum
- 1/2 cup almond flour (70 g)
- 1 tbsp flax seeds (ground) PLUS 2 tbsp filtered water OR 1 egg
- 1/2 cup Earth Balance vegan butter (115 g)
- 1/2 cup granulated sugar (organic) maple sugar
- 1/4 cup agave syrup
- 1 tbsp vanilla extract
- 1 cup rolled oats (gluten-free) gluten-free
- 6 ounces dark chocolate (semi-sweet) chips or morsels, or chocolate bar, chopped
Instructions
- Preheat oven to 350F/160C/gas mark 4. Line baking sheets with parchment paper.
- Sift together flour, baking powder and soda, xanthan gum, and salt. Stir in almond meal.
- Put the ground flax seeds in a deep mixing bowl (or stand mixer bowl) with the water and let stand five minutes. Cream the margarine, agave, maple sugar, and vanilla together with the flax meal.
- Add the flour mixture; mix well. Stir in oats and chocolate morsels. If using chocolate bars, roughly chop the chocolate before adding.
- Drop by level tablespoonfuls on prepared baking sheets, then flatten with the bottom of a glass that has been greased and floured (they do not really spread). Bake in preheated oven 10 minutes.
- Cool on wire racks. Store loosely covered.
Notes
Per cookie:
- 67 calories
- 3 g fat
- 1 g saturated fat
- 0 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 59 mg sodium
- 17 mg potassium
- 9 g carbohydrate
- 1 g fiber
- 5 g sugars
- 1 g protein
- 2 Weight Watchers Points Plus