Hives in the Kitchen

Welcome! We are a homeschooling family in Texas- so we've never been normal by any standards- but with the addition of our third little one, we have entered into the overwhelming and really unfun world of food allergies. Our little girl is allergic to egg white, wheat, soy, dairy, peanuts, sesame seeds, bananas, avocados, pineapples, melons, tree nuts, coconuts, flax seeds, quinoa, and sunflower seeds. This is our life as we stave off starvation and try to maintain sanity.

Tuesday, December 6, 2011

Gluten free and vegan Chocolate Chip Cookies

I have been trying to make the perfect chocolate chip cookie. I've found that many of them crumble into nothingness, bake into one giant pancake, or are more like cookie cake. Well, these cookies are not perfect but they are the closest I have come to buttery, crunchy-on-the-outside but chewy-on-the-inside cookies.

Chocolate Chip Cookies

1 cup Earth balance spread

1/2 cup brown sugar

1/2 cup sugar

1/4 cup rice milk

2 tsp vanilla extract

2 1/4 cup flour blend

3/4 tsp xanthan

1/2 tsp salt

1 tsp baking soda

12 oz chocolate chips

Mix flour blend, xanthan, salt, and baking soda together. Cream Earth Balance and sugars in a separate bowl. Add in vanilla extract. Add in the flour mixture, alternating with the rice milk.
Gently stir in chocolate chips. Place dough in fridge for 30 minutes. Then place rounded spoonfuls of dough on parchment lined cookie sheet. Bake at 350 for 11 minutes. Cool for 5 minutes on cookie sheets and then remove to cooling rack.