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Vegan: Chocolate Chip Cookies

Source of Recipe


From "The Real Food Daily Cookbook" by Ann Gentry



List of Ingredients



• 1¾ cups barley flour
  
• 1-1/3 cups oat flour
  
• ¾ cup brown rice flour
  
• ½ tsp baking soda
  
• ½ cup maple syrup
  
• 1/3 cup canola oil
  
• ¼ cup date purée
  
• 3 Tbsp brown rice syrup
  
• 2 Tbsp plain soymilk
  
• 1½ tsp vanilla extract
  
• ½ tsp sea salt
  
• 1¼ cups semisweet chocolate chips
  
• ¾ cup walnuts, toasted and coarsely chopped (optional)
  






Instructions



1. Preheat the oven to 375° F. Line a large, heavy baking sheet with parchment paper.
   
   
2. Whisk the barley flour, oat flour, rice flour and baking soda in a bowl to blend. Whisk the maple syrup, oil, date purée, rice syrup, soymilk, vanilla and salt in a large bowl to blend. Add the flour mixture and stir just until moistened. Stir in the chocolate chips and the walnuts. Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart. Flatten the cookies slightly.
   
   
3. Bake for 18 minutes, or until the cookies puff, crack, and become golden brown. Using a metal spatula, transfer the cookies to a wire rack to cool slightly. Serve warm or cool completely. These cookies will keep for 2 days, stored in an airtight container and at room temperature.
   
   Makes about 1 dozen.