Real Food Daily's Chocolate Chip Cookies (wheat-free)
Book Description
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large.
An ice cream scoop helps form these wheat-free cookies quickly and easily and ensures that each is about the same size. If you find that the dough in this recipe sticks too much to the ice cream scoop, lightly oil the inside of the scoop with canola oil to help the dough release more easily.
Makes about 1 dozen
1 3/4 cups barley flour
1 1/3 cups oat flour
3/4 cup brown rice flour
1/2 teaspoon baking soda
1/2 cup maple syrup
1/3 cup canola oil
1/4 cup date puree
3 tablespoons brown rice
2 tablespoons plain soymilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 1/4 cups semisweet chocolate chips
3/4 cup walnuts, toasted and coarsely chopped (optional)
Preheat the oven to 375 degrees F. Line a large, heavy baking sheet with parchment paper.
Whisk the barley flour, oat flour, rice flour, and baking soda in a bowl to blend.
Whisk the maple syrup, oil, date puree, rice syrup, soy milk, vanilla, and salt in a large bowl to blend. Add the flour mixture and stir just until moistened. Stir in the chocolate chips and the walnuts.
Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1-inch apart. Flatten the cookies slightly.
Bake for 18 minutes, or until the cookies puff, crack, and become golden brown.
Using a metal spatula, transfer the cookies to a wire rack to cool slightly. Serve warm or cool completely,
The cookies will keep for 2 days, stored in an airtight container and at room temperature.
