Wheat-free Crispy Chocolate Chip Cookies

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Try this deliciously crispy, wheat-free, vegan version of everyone’s favorite treat. These cookies bake quickly, so watch closely so they don’t become overdone.



Sift together flour, baking soda and salt. In a small mixing bowl, whisk together flax meal and soymilk. Stir in sugar, add oil and vanilla, and whisk vigorously until all ingredients are emulsified (about a minute). Mix wet ingredients into dry, fold in chocolate chips.

Drop batter by the tablespoon onto ungreased baking sheet, leaving 1 1/2 inches of space between cookies. Bake for 10 to 12 minutes at 375º F. Remove from oven and let cool for 5 minutes. Using a spatula, put them on a cooling rack or plate to cool.

Recipe by Post-Punk Kitchen (www.theppk.com)

Source: Sound Consumer May 2005

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More about: chocolate, spelt


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