Tuesday, October 2, 2012

Allergy Free Chips Ahoy Cookies

So my mama got a recipe in her in box for gluten free Chip Ahoy. I took one look and know I just had to make those. But I was going to make them my way....

Tucker, I got my hands on the chocolate!

Allergy Free Chips Ahoy
By Nicole Hunn Gluten Free On A Shoestring
Adapted By Coleson Dingerson


First mix

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.

Check out Nicole's Amazing Blog Here

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