The Best Vegan Gluten-Free Chocolate Chip Cookies

thevegan8.com

Margie

Whole Foods, plant based, vegan, no oil.

¾ cup (120g) brown rice flour

2 teaspoons baking powder

¼ teaspoon fine sea salt

3 tablespoons (30g) coconut sugar

¾ cup (180g) semi-sweet dairy-free chocolate chips (plus extra to put on top if desired)

¾ cup (192g) super creamy roasted almond butter**

¼ cup 2 tablespoons (120g) pure maple syrup*

2 teaspoons (10g) vanilla extract

1 tablespoon (20g) regular unsulphured molasses (not blackstrap, I used Grandma's molasses)

2 tablespoons (30g) water

subheading: NOTE:

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.

Directions at thevegan8.com

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