Oats & Brown Rice Flour Chocolate Chip Cookies
You won't believe that these delicious chocolate chip cookies are made with oats flour and brown rice flour. This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don't need much of rising unlike quick bread and cakes, use any flour.
Ingredients
Dry Ingredients:
- 1 and ¼ cups Oat Flour
- 1 and ¼ cups Brown Rice Flour
- 1 teaspoon Baking Soda
- 1 cup Brown Sugar I used light
- ½ cup Granulated Sugar
- 1 cup Chocolate Chips
- ½ cup Nuts
Wet Ingredients:
- ⅔ cup Canola Oil
- 1 teaspoon Vanilla Extract
- 4 teaspoons EnerG egg replacer
- 7 tablespoons Warm Water
Instructions
- Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.
- Whip the EnerG egg replacer powder with warm water in a blender until it's smooth and frothy.
- In a large bowl combine the dry and wet ingredients and mix well.
- Drop by spoonful onto the prepared baking sheets and bake for 10 minutes or until lightly browned.
Nutrition
Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 41mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 0.5mg
