Labels:
dessert,
vegan,
vegetarian
makes 48 cookies
Ingredients:
- 1/3 cup hazelnut flour
- 1/3 cup coconut flour
- 1 2/3 cup white rice flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan butter (I like Earth Balance, Violife, and Miyoko)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/4 cup Just Egg (egg substitute for 1 egg)
- 1 tbsp vanilla
- 12 ounces (1 bag) vegan chocolate chips (Ghirardelli is my favorite!)
Directions:
- Preheat the oven to 350 degrees. Lightly spray a cookie sheet (if needed).
- In a bowl, combine the flours, baking soda, and salt.
- In a mixing bowl, cream the butter and sugars.
- Add in the egg substitute and vanilla.
- Slowly mix in the flour mixture.
- Mix in the chips.
- Drop onto your pre-greased, if needed, cookie sheet, in 1 tablespoon increments, about 2" apart.
- Bake for 9-11 minutes, based on your preference for soft or hard cookies. Cool on the pan for 2 minutes, then remove to a cooling rack to complete cooling.
Nutritional Information*:
- Calories: 128
- Fat: 7.5 grams
- Carbs: 15 grams
- Protein: 1 gram
*per cookie
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