Best Vegan Gluten-Free Chocolate Chip Cookies

Subs: 1/2 C oat flour + 1/4 C white rice flour
Sun out molasses: add 1 Tbs maple syrup, and decrease 1 Tbs coconut sugar

¾ cup (109 g) brown rice flour (109 g, I use Bob's Red Mill )

2 teaspoons baking powder

¼ teaspoon fine sea salt

3 tablespoons coconut sugar (25 g)

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

¾ cup (195 g) super creamy almond butter (melt to a smooth liquid if it is cold or really thick before measuring, can sub sunbutter for nut-free, just make sure it is really smooth and you don't mind a sunbutter taste)

¼ cup 2 tablespoons pure maple syrup (90 mL)

2 teaspoons vanilla extract

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

2 tablespoons water, or a tiny more if needed

note: Note: As always, I recommend a kitchen scale for all baking. This will ensure accuracy and results as seen in the photos. Especially regarding the almond butter, as the correct amount will yield the proper dough consistency.

Directions at thevegan8.com

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