Yield: ~2 dozen
Working Time: 15 minutes to mix initial dough, 1 hour rest, 5 minutes per oven batch
370 grams rice flour blend*
4 grams xanthan gum
3/4 tsp baking soda
85 grams sugar
85 grams brown sugar
2 eggs replacement**
2 tsp vanilla extract
1 cup Earth Balance Soy-Free traditional spread*** – melted, cooled
225 grams chocolate chips or raisins or dried cranberries or other, total weight
- Mix flour, xanthan gum and baking soda in a large bowl
- In another bowl whisk together the sugars, egg and vanilla extract. Whisk for a few minutes until the mixture lightens in colour a bit. Add in the melted Earth Balance spread and whisk to combine well.
- Slowly add the liquid mix to the dry mix, using a spatula to combine well, without lumps.
- Add in the chips and mix in well.
- Refrigerate mixture at least 1 hour.
- Preheat oven to 325°F / 160°C. Scoop dough into balls, about 3 tbsp each or 4 cm in diameter, and place on sheet about 10 cm apart (about 6 – 8 will fit on a regular cookie sheet). Press them down into 1 cm discs. Bake for about 20 minutes, rotating the sheet at 10 minutes.
* The rice flour blend I’ve been using is as follows: 2 cups brown rice flour, 2 cups white rice flour, 2 cups glutinous rice flour, 1 2/3 cups tapioca flour or potato starch.
** I use Ener-G egg replacer. I haven’t tested any others.
*** Earth Balance Soy-Free traditional spread is the only non-soy butter-type replacement I’ve found. It is also salted, and no unsalted version is available. If you have a butter-type replacement you like to use that is unsalted, add 1 tsp salt to the dry mix.
- After taking the baked cookies out of the oven, let the cookies cool for about 5 minutes on the sheet before transferring to cooling rack – they will be very soft and may fall apart. They will harden as they cool.