All of us at Sheila Bird Farms wishes you and yours a beautiful winter and holiday season!
"May you have warm words on a cold evening, a full moon on a dark night and a smooth road all the way to your door." Irish Blessing
Try this recipe and you will wish you had made a double batch!
Chocolate Chip Cookies (Gluten Free and Vegan)
2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbl. garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 cup canola oil
3/4 cup organic whole cane sugar (or equivalant of alternate sugar)
1 tsp. vanilla extract
1 cup rice milk
whole bag dairy-free dark chocolate chips
3/4 cup chopped pecans (optional)
3/4 cup dried cranberries (optional)
1. Preheat the oven to 350 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In a small bowl combine the canola oil, organic sugar, and vanilla until well mixed. Add the flour mixture and rice milk alternately, a little at a time, stirring until smooth. Stir in chocolate chips, nuts and fruit.
3. Make small balls of dough and place onto greased or parchment paper lined baking sheets. Bake until golden and slightely firm to the touch...about 17 min.