Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:
  1. Prepare Vickys Gluten-Free All-Purpose Flour Mix 2
  2. Make ready baking soda/bicarb of soda
  3. Get xanthan gum
  4. Take salt
  5. Prepare agave nectar
  6. Get applesauce
  7. Get olive or coconut oil
  8. Make ready vanilla extract
  9. Make ready chocolate chips - I use Moo Free brand
Instructions to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:
  1. Preheat the oven to gas 3 / 170C / 325°F and line baking sheets with parchment paper
  2. Combine the flour, baking soda, xanthan gum and salt in a bowl
  3. In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth. Add the flour & chocolate chips and combine. The dough should be like a stiff cake mix more than a dough
  4. Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot). I do them in batches of 18
  5. Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges. Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely. Store in air-tight container

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