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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I am going to 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:
  1. Prepare 350 grams Vickys Gluten-Free All-Purpose Flour Mix 2
  2. Make ready 1 tsp baking soda/bicarb of soda
  3. Take 1 1/2 tsp xanthan gum
  4. Prepare 1 tsp salt
  5. Get 250 ml agave nectar
  6. Get 6 tbsp applesauce
  7. Take 225 ml olive or coconut oil
  8. Prepare 1 tsp vanilla extract
  9. Take 150 grams chocolate chips - I use Moo Free brand
Steps 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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