- 2 tbsp Ground Flaxseed
- 1/4 cup warm Almond Milk or water
- 3/4 cup Palm Oil based Shortening, like Earth Balance or Spectrum
- 1 very Ripe Banana (just over 1/4 cup)
- 1 cup Brown Sugar
- 2 tsp Alcohol-Free Vanilla
- 1 cup Chickpea Flour
- 1/2 cup Almond Meal
- 1/2 cup Potato Starch
- 3/4 cup Tapioca Starch
- 1 tsp Xanthan Gum
- 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 1 1/2 tsp Salt
- 10 oz package (about 1 3/4 cups) of Gluten-Free Vegan Semisweet Chocolate Chips (like Tropical Source)
Preheat the oven to 350 degrees.
Mix together the flaxseed and almond milk and set aside to thicken.
Mix together the dry ingredients: the chickpea flour, almond meal, potato starch, tapioca starch, xanthan gum, cinnamon, baking soda, and salt. Set aside.
With a mixer, beat together the shortening, banana, and brown sugar until smooth and fluffy. Scrape down the sides, then beat in the vanilla extract and flax mixture. Stir in the dry ingredients. Scrape down the sides, and stir in the chocolate chips.
Line an insulated cookie sheet with parchment paper. Scoop heaping tablespoons of dough onto the sheet a few inches apart (I fit a dozen on each cookie sheet) and bake for about 15 minutes, turning around halfway through. Makes 3 dozen cookies.
Inspired by Old-Fashioned Chocolate Chip Cookies.
Read the blog post where this recipe originally appeared: Gluten-Free Vegan Baking Tips