It was a very slow night, and I really wanted to bake SOMETHING, but didn't have any flour besides glutinous rice flour, which you really can't make much besides mochi cakes with. So, I took my spice mill and ground up some brown rice and jasmine rice as finely as I could with it, which took FOREVER, because I could only do about 1 tbsp at a time.
Despite this, it all turned out for the best, I think! Also, I had put in some puffed rice, but I didn't like how it turned out, so I left that out of the ingredients.
Ingredients:
1/2 cup brown rice flour
1/2 cup white rice flour
1 cup sweet glutinous rice flour
1 tsp guar gum1 tsp baking powder
1/2 tsp salt
3 tbsp cocoa powder
1 cup brown sugar, packed
1/2 cup vegetable shortening or vegan margarine
1 tsp vanilla
1/2 cup vegan chocolate chips or chopped chocolate
1 cup warmish water
1 1/2 tbsp finely ground flax seeds mixed with 3 tbsp room temperature water, and left to sit a few minutes.
Directions:
Preheat your oven to 350.
In a bowl, sift together the flours, salt, cocoa, guar, and baking powder until everything is smooth and there are no clumps of cocoa. (I find cocoa gets pretty clumpy.)
In a separate bowl, cream the shortening and sugar. Once that's all combined, add in the vanilla and flax mixture, beating until mixed.
Add the sugar mixture to the flour, stirring as much as possible. Start adding a bit of the water, a tbsp or so at a time, to help you mix it until it's the consistency of cookie batter (You might not need the full cup!)
Add in the chocolate chips, stirring to combine.
Drop onto a cookie sheet lined with parchment paper or a silicone mat, and bake for about 10 minutes. Cool on a rack!
I find these cookies taste best the day off, and they're VERY dippable!
Check out the action pics!
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| A glass of Almond Milk awaits! |
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| The first dip |
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| Not quite dipped enough! |
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| The second dip! |
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| There we go! |
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| Nom Nom Nom! |
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