Yes, this is another recipe for a chocolate chip cookie. Even if you've already discovered or, better yet, mastered your go-to recipe, this one deserves a test! It's thin. It's incredibly chewy. And it's vegan and free of gluten. (Seriously.)
Chewy Vegan Chocolate Chip Cookies
Adapted from Dreena Burton’s Homestyle Chocolate Chip Cookies
Makes about 16
1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tbsp potato starch (use 1/4 cup potato starch for thicker cookies)
1/4 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp salt
1/4 cup raw or white sugar
1/4 cup grapeseed or safflower oil (generous 1/4 cup; more like 1/4 cup + 1 teaspoon)
1/3 cup pure Grade B maple syrup
1 1/2 tsp vanilla
1/2-3/4 cup chocolate chips
1. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
2. In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
3. Drop dough by tablespoonfuls onto prepared sheets. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool. Store in airtight container.