Thick Chocolate Chip Cookies (GF, Refined Sugar Free, Vegan)

While I was living in the USA, I had a hard time replacing all sugars with brown rice syrup in my baking recipes. The issue wasn’t with getting the consistency right, but it was with the taste of the brown rice syrup. It wasn’t giving my food the right flavor, so I always opted for maple syrup even if the recipe wasn’t meant to have that “maple” flavor.

When I moved to Australia, my partner told me about a brown rice syrup brand that he trusted and tried to get me to use it. I rejected it for months because I was so afraid of my baked goodies tasting gross (although he promised he’d eat it all, but where’s the fun for me). Well, today I decided to go for it and was actually surprised at how good these turned out. Maybe brown rice syrup in Australia is made differently than the one in the USA? Perhaps. Maybe I was just being a bitch before and it was always good? Perhaps, too. Nonetheless, I’m happy with this stuff and will happily use it instead of maple syrup if it means I get to treat myself without worrying about the glycemic index! 


Ingredients:

  • 3 cups of gluten free flour (I used a chickpea and rice flour blend)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 banana, mashed
  • 1/4 cup of almond milk
  • 1/4 cup of coconut oil, melted
  • 3/4 cup of brown rice syrup
  • 2 cups of chocolate chips (Enjoy Life has a good refined sugar free and vegan package, or Well Naturally Sugar Free Dark Chocolate can be broken into pieces)

Instructions:

  • Preheat oven to 325°F/162°C and line a baking pan with baking paper
  • In a medium sized bowl, combine the flour, salt, baking powder and baking soda.
  • In a large bowl, mix the banana, brown rice syrup, almond milk, and coconut oil. Pour the dry ingredients into the wet ingredients and mix well until all dry ingredients have broken up.
  • Fold in chocolate chips
  • Make spoonfuls of about 1.5 tbsp and place on the baking tray. Bake for 12-15 minutes until browned.
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