Hi, I am Jane. Today, I’m gonna show you how to make vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free Recipe
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can cook vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:
- Prepare 350 grams Vickys Gluten-Free All-Purpose Flour Mix 2
- Prepare 1 tsp baking soda/bicarb of soda
- Get 1 1/2 tsp xanthan gum
- Take 1 tsp salt
- Prepare 250 ml agave nectar
- Get 6 tbsp applesauce
- Get 225 ml olive or coconut oil
- Prepare 1 tsp vanilla extract
- Get 150 grams chocolate chips - I use Moo Free brand
Steps to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:
- Preheat the oven to gas 3 / 170C / 325°F and line baking sheets with parchment paper
- Combine the flour, baking soda, xanthan gum and salt in a bowl
- In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth. Add the flour & chocolate chips and combine. The dough should be like a stiff cake mix more than a dough
- Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don’t spread out a lot). I do them in batches of 18
- Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges. Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely. Store in air-tight container
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