These wonderful cookies are called SoulHaus Cookies in Allyson Kramer’s Great Gluten-Free Vegan Eats. They ARE NOT low-glycemic or low-sugar, but we’re all entitled to a little treat now and then, are we not?
INGREDIENTS
- 1 cup (225 g) non-dairy margarine (I used 1/2 Olivinia and 1/2 coconut oil)
- 3/4 cup (170g) packed brown sugar
- 3/4 cup (150g) granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 tablespoons (21g) flaxseed meal mixed with 1/4 cup (60 ml) warm water (I grind my own flaxseed because the meal goes rancid quickly. This is an egg substitute)
- 1 1/2 cups (195g) sorghum flour (available at Community Foods)
- 1 cup (158g) brown rice flour (available fairly widely)
- 1/2 cup (65g) tapioca starch (binder)
- 1 teaspoon xanthan gum (binder)
- 1 cup (175g) non-dairy chocolate (such as Enjoy Life brand)
Preheat the oven to 375 degrees F (190 deg Celsius, or gas mark 5).
Cream together the margarine / coconut oil, sugars, salt, baking soda, and vanilla extract. Stir in the prepared flaxseed meal. (Original recipe calls for an electric mixer, but I did this by hand.)
In a separate, smaller bowl, combine the sorghum four, brown rice flour, tapioca starch, and xanthan gum.
Gradually add the flour mixture to the sugar mixture until well combined. At first, your dough will be crumbly (although I didn’t find this too much with the coconut oil). Keep mixing (you may have to increase the speed) until you achieve a soft cookie dough. Fold in the chocolate chips. Chill the dough briefly in the freezer until cold.
Scoop about 1 tablespoon (15g) of dough onto and UNgreased baking sheet (I used parchment paper on mine), leaving about 2 inches (2.5cm) between each cookie.
Bake for 11 minutes and immediately remove from the oven. Allyson says that the cookies will not look done at this point but to trust her that they are. I trusted her (they looked done to me) and things worked out great.
Depending on the size of your baking sheet, you may need to make three separate batches. Chill extra dough in the fridge while waiting to bake.
Allow the baked cookies to remain on the baking sheet until completely cool. This could take up to 1 hour. Basically, when the chocolate chips have returned to a firm state, they are ready to eat. Allyson says that if you try to move them too soon, they will most definitely fall apart, so let them cool! I followed the instructions and they hold together wonderfully.
Enjoy!
- chips