SunButter Chocolate Chips Cookies

I caught her with only two cookies left to take the picture!
This recipe was inspired when I was making Hannah's Papa his favorite Peanut Butter Cookies.

1/3 cup Earth Balance Soy Free Buttery sticks
1/2 cup sugar
1/2 cup brown sugar
1/2 cup SunButter, Natural Crunch or Creamy
1 1/2 tsp Ener-G egg replacer
2 T. warm water
1/2 tsp. vanilla extract
1 1/4 cups Rice Flour Mix
1/2 tsp baking soda
1/2 tsp. baking powder
1 bag Enjoy Life Mini Chocolate Chips

Heat oven to 375° F. Cream together the buttery sticks, sugar and brown sugar until sugars are dissolved.  Add SunButter, egg replacer and water, and vanilla, beat until smooth.  In a separate bowl, combine rice flour mix, baking soda, baking powder, and mini chips.  Add to creamed mixture and mix well.  Chill if needed.  Drop by teaspoon full onto ungreased baking sheets.  Bake in hot oven 10-12 min.  about 4 dozen cookies.

Snickerdoodles!

They smell like them.  They look like them.  And, yes, they TASTE just like traditional Snickerdoodles!

 Hannah's first submitted photo with her Ipod!

1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

1/4 cup sugar
2 tsp. ground cinnamon

1. Heat oven to 400 degrees.

2.  Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.

3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.

4. Mix the 1/4 c. sugar and cinnamon in a small bowl.

5.  Shape the dough into 1 inch balls.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake 8-10 min. or until set.  Remove from cookie sheet.  Cool on wire rack.

*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour.  Please refer to the Rice flour mix recipe.

Mint Chocolate Crinkle Cookies

Yum! Makes 2-3 dozen cookies  This is an altered version of the Chocolate Crinkle cookies found in the Enjoy Life® cookbook.  Because I didn't have the mini chocolate chips, I added the mint extract instead.

2 tsp. tapioca starch

1 cup cold water

2 cups sugar

1 1/4 cups cocoa powder

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup oil

1/2 T. vanilla extract

1/4 tsp. peppermint extract

1 3/4 cup plus 3 T. gluten free flour

1/2-1 cup mini chocolate chips, optional (I did not use them in the photo above)

2 cups powdered sugar

(To make not Mint cookies, eliminate the mint extract, increase the vanilla to 1 T. and add the mini chocolate chips.)

Preheat oven to 350°.  Line baking sheets with parchment paper.  

Combine tapioca starch and water in small saucepan.  Stir until tapioca starch dissolves.  Heat over high heat until the tapioca gel is thick and translucent. Do not boil.  Pour into a glass bowl and place in refrigerator until ready to use.

In a large bowl, combine sugar, cocoa powder, baking powder and salt.  Add the oil, vanilla extract, mint extract, and cooled tapioca gel.  Mix until evenly combined, it will look spongy. Add the flour all at once and mix.  Stir in chocolate chips if you are using them.  The dough should be sticky but pliable, not too wet and not hard.

With a small cookie scoop, scoop up a ball of dough, drop into powdered sugar and roll to cover.  Place on the covered cookie sheet.  Bake 12-14 min. until crackled and not wet.  Remove to wire racks to cool.  Store in an airtight container.

Double Chocolate Chip Cookies

"More Chocolate is always better."  Hannah Bray

Heat oven to 350 degrees.

The dry goods, wisk together in bowl, set aside:

2 1/4 cup gluten free flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp xanthan gum

1/3 cup cocoa

The egg replacer, wisk together in a small bowl and set aside:

3 tsp. Ener-G Egg Replacer

5 T. water

The moist goods, cream together in a large bowl until creamy:

1 cup Spectrum Shortening or Earth Balance Soy Free Buttery Spread, or a combination of the two

3/4 cup brown sugar

3/4 cup white sugar

2 tsp. vanilla extract

The 2nd chocolate:

1 10 oz bag Enjoy Life Chocolate Chips ready to add last.

Slowly add the egg replacer mixture to the creamy sugary "butter" mixture.  Gradually add the dry goods.  Stir in chocolate chips.  Drop by tablespoonful onto ungreased baking sheets.  Bake for 12-15 min.

Do not overbake.  Less time, softer cookies; more time, crunchier cookies.

Makes about 5 dozen small cookies (as seen in the photo above) when I used a 1 tablespoon small scooper.