Allergy Free Chips Ahoy
By Nicole Hunn Gluten Free On A Shoestring
Adapted By Coleson Dingerson
1/2 cup brown sugar
4 tablespoons earth balance soy free butter
4 tablespoons coconut oil
1 1/2 teaspoons pure vanilla extract
Egg Replacer mixed with sparkling water and set side for a few minutes.
Mix and then add.
2 cups (I used 1 cup brown rice and 1 cup tapioca flour)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
9 ounces semi-sweet chocolate chips
In the end I had to add some coconut milk to get this into a dough.
I believe 1/4 to 1/2 cup.
Roll into a log and put into freezer for 15 minutes. Take out, slice and bake.
Bake at 325 for 14-16 minutes.
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