I enjoyed the results of using rice flour in the Chocolate Chippy Cakes so much, that I decided to try some cookies made with rice flour. Guess what? It works well in cookies too. The rice flour creates a different textured cookie than the typical Nestle’s Toll House chocolate chip cookie, but the results are delicious. A great alternative for those on a gluten free diet, these cookies are soft and chewy and full of chocolate and espresso flavor. They are also suitable for vegans if made with egg replacer and Enjoy Life chocolate chips. I only found one problem with these…they are hard to resist, especially when they are warm!
Espresso Chocolate Chippers
Ingredients:
1 cup rice flour
2 tbsp canola oil
1/4 cup pure maple syrup
1 tsp vanilla
1 1/2 tsp Ener-G egg replacer (mixed with 2 tbsp water) or 1 egg
1/2-1 tsp instant espresso powder
1/3 cup Enjoy Life chocolate chips
Directions:
- Mix all ingredients thoroughly.
- Chill for at least an hour.
- Roll into 12-15 1-inch balls and place on prepared baking sheet.
- Press flat with bottom of glass.
- Bake at 350F for 10-12 minutes.
{ 9 comments… read them below or add one }
Those sound fantastic!
<3 jess
How do you get your cookies so perfect?!
Totally delicious! I should make these for my gluten free buddy
I bet he’d love them!
These look so good with the espresso powder in them! And I love that their gluten-free!!
Those cookies look amazing, and wheat doesn’t always work well with my stomach, so this is just perfect!
Oh, I wish I could just go into the computer screen and get a couple of these. Megan, you did a fab. job!
Pam
http://www.alovefornewrecipes.blogspot.com
oh my..the texture of these cookies looks amazing! NICE AND CHEWY!
Megan, excellent (healthy) alternative to an everyday chocolate chip recipe. Way to go my friend. This one get’s bookmarked by me. Thank you.
Oh I want one of these now. I have a friend with celiac and I’m bookmarking this recipe to make next time I have her over.
Jen
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