Thursday, July 17, 2014

{Allergy Free} Chocolate Chip Cookie Cups

These are such yummy treats!  If you've never done much egg-free baking you will learn that egg free muffins and cupcakes can tend to "fall" in the center.  Not fun.  However, this recipe makes gooey cookie cups that are perfect for holding one scoop of rice ice cream.  This is our new favorite summer treat!

Chocolate Chip Cookie Cups

1/2 cup Earth Balance Soy Free
1 1/2 tsp egg replacer mixed with 2 T rice milk
3/4 cup brown sugar, packed
1/4 cup sugar
2 tsp vanilla extract
1 cup flour blend
1/2 cup bread flour blend
3/4 tsp xanthan
1/2 tsp baking soda
1/2 tsp salt
1/8 cup rice milk
1/2 bag Enjoy Life chocolate chips

Brown Earth Balance over medium low heat.  You will need to stir it constantly.  It will look foamy and bubbly and then it will look more clear.  Finally, it will begin to look like a light golden, honey color.  At that point, turn off the heat and continue stirring for 1 minute.  Then set aside.

In large bowl mix the egg replacer mixture, the sugars, and the vanilla.  Then pour in the browned Earth Balance and stir well.
Add in the flours, xanthan, baking soda, and salt.  Stir until just incorporated.
Gently stir in the rice milk.
Then fold in the chocolate chips.

Distribute batter evenly into muffin tins that have been sprayed very, very well.
Bake at 350 for 10-11 minutes until golden brown and just set.
Let cool in pans for 20 minutes and then turn out on wire rack.  If any are stuck use a spatula to run around the edges.

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