(Photos will be added this weekend!)
This is my never fail cookie recipe. It's an adaptation of an Apricot Thumbprint recipe from Flying Apron and I have added all sorts of things to it - mixed spice, cacao powder, jam topping, nuts and chocolate chips.
1 2/3 C brown rice flour
3/4 chickpea or garbanzo flour
1/2 tsp baking powder
1/4 tsp baking soda
small pinch sea salt
1/2 C vegan chocolate chips (dark chocolate is often dairy free, otherwise there are specialty allergy brands like Sweet William)
1/2 C canola oil or other neutral oil
1/2 C cane sugar
1/2 C rice, soy or almond milk
Preheat the oven to 190 degrees C or 375 degrees F.
Combine the brown rice flour, chickpea flour, baking powder, baking soda, salt in a bowl with a whisk.
In another bowl combine the oil, sugar and milk and stir until everything is mixed well and thick.
Add the liquid to the dry ingredients and mix well, then add the chocolate chips.
Form small balls and bake on a tray lined with baking paper for about 15 minutes. Keep an eye on them to make sure they don't get too dark.
Makes about 20 cookies.