Making Vegan, Gluten-Free Cookies || Isabel Moriarty

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DISCLAIMER: THIS IS NOT OUR ORIGINAL RECIPE, WE MODIFIED IT TO WHAT WE HAD BUT USED SOMEONE ELSES,
enjoy :)x

3/4 cup brown rice flour
Doves Farm Organic Gluten Free Brown Rice Flour 120G

1/2 cup oat flour
Just blend oats

1/2 cup ground almond
Tesco Ground Almonds 100G

1/4 tsp. baking soda
Dr Oetker Baking Powder

1/4 tsp. sea salt
Tesco sea salt

2 Tbsp. coconut oil, melted
Raw virgin coconut oil

1/4 cup coconut palm sugar
Groovy Food Company Coconut Sugar Organic 500G

1 tsp. ground flax, mixed with 2 Tbsp. water
Tesco Flax Seeds&Chia Seeds 150G

1/4 cup treacle
Lyles treacle

1 tsp. vanilla extract
Tesco Madagascan vanilla extract

1/4 cup dairy-free chocolate chips
Tesco Freefrom Giant Buttons 119G

• Preheat oven to 350F/180c and line a cookie sheet with parchment paper or whatever you choose to use. Set aside.
• In a large mixing bowl, combine rice flour, oat flour, almond meal, baking soda, and sea salt, whisking until fully incorporated.
• In a smaller mixing bowl, combine coconut oil, treacle , coconut sugar, flax “egg,” and vanilla, whisking until everything is fully combined and smooth.
• Add wet ingredients to dry ingredients and mix until well combined. If the dough seems a bit dry, use your hands to make sure everything is well mixed. Fold in chocolate chips.
• Using a generous tablespoon, scoop out dough and roll it into balls.
• Place the balls on your prepared baking sheet, and use your palm to flatten them. These cookies don’t spread much, so make them the shape you want before baking them.
• Bake for 8-10 minutes, or until the edges begin to turn golden brown. The less you bake them, the chewier they’ll be, so feel free to remove them as early as 7 minutes.
• Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store in an air-tight container.

Hope you guys enjoyed make sure to like,comment and subscribe xx

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isabel

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