Easiest Way to Make Perfect Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys chewy chocolate chip cookies, gluten, dairy, egg & soy-free using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:

1. Make ready 350 grams Vickys Gluten-Free All-Purpose Flour Mix 2
2. Prepare 1 tsp baking soda/bicarb of soda
3. Take 1 1/2 tsp xanthan gum
4. Take 1 tsp salt
5. Prepare 250 ml agave nectar
6. Prepare 6 tbsp applesauce
7. Prepare 225 ml olive or coconut oil
8. Prepare 1 tsp vanilla extract
9. Prepare 150 grams chocolate chips - I use Moo Free brand

Steps to make Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free:

1. Preheat the oven to gas 3 / 170C / 325°F and line baking sheets with parchment paper
2. Combine the flour, baking soda, xanthan gum and salt in a bowl
3. In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth. Add the flour & chocolate chips and combine. The dough should be like a stiff cake mix more than a dough
4. Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot). I do them in batches of 18
5. Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges. Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely. Store in air-tight container

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