Vegan Gluten Free Chocolate Chip Cookies

Riley and I wanted to try out some different gluten-free flours in a chocolate chip cookie so this is it. We found the recipe on The Cinnamon Quill and we thought it sounded pretty good. We made an almond based GF chocolate chip cookie before but these are quite different in their taste and overall cookie-ness.

We prefer thinner chocolate chip cookies so these worked well for us but if you would prefer a thicker cookie, use 1/4 C of potato starch instead of 3 tbsp.

Vegan Gluten Free Chocolate Chip Cookies
Recipe by The Cinnamon Quill

1/4 cup tapioca starch

1/4 cup brown rice flour

1/4 cup sorghum flour

3 Tablespoons potato starch

1/4 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup raw or white sugar

1/4 cup lightly flavoured oil

1/3 cup pure maple syrup or agave

1 1/2 teaspoons vanilla

1/2-3/4 cup vegan chocolate chips

Preheat oven to 350F. Line two cookie sheets with parchment paper.

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.

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. Makes 16-18 cookies, depending on size.