Sometimes you just need a sweet treat, and these gluten-free brown rice flour cookies are rich and thick organic delights sweetened with organic coconut sugar. We love them as a quick-grab of yummy goodness after school for the kids or as a dessert for a work lunch. What about the organic brown rice flour? If you haven't used our freshly milled brown rice flour, it is a fantastic texture for these fabulous cookies. Because it is milled-to-order, the flour is never bitter.
Brown Rice Flour Chocolate Chip Butterscotch Cookies
Organic Grains Brown Rice Flour| 2 ½ cups
Xanthan Gum powder| 1 Tsp
Salt | 1 Tsp
Baking powder |1 Tsp
Melted coconut oil| ½ cup
Organic Coconut Sugar |1 cup
Soy milk | 1/2 cup
Vanilla |1 Tsp.
Vegan Organic dark chocolate stevia sweetened chips or chunks |2 cups
Directions: Preheat oven to 375°F. In a large bowl combine the brown rice flour, xanthan gum, salt, and baking powder. In a separate bowl whisk the melted butter, coconut sugar, soymilk, and vanilla. Mix the brown rice flour mixture with the soymilk/sugar mixture. Stir well. Add the chocolate chips.
Scoop cookies (36g each or 2T/30ml) onto a lightly oiled cookie sheet with 1 inch between cookies. Lightly flatten cookies with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an airtight container. Yield 2 dozen cookies.