A stupid stomach bug got in the way of my blogging this week. We all got it within a day of each other, so at least we weren’t all sick at the same time. Still, it was no fun and we haven’t really eaten much but my appetite is slowly returning and today Emma and I made these cookies. They are vegan, gluten free, and really, really simple to make. The best part is that they only require 2 flours!

So this recipe actually comes from the back of the Let’s Do… Organic! brand of coconut flour. Since I had to change it up to make it vegan, I don’t think they’ll mind my sharing the recipe with you. First, I’ll take a minute to tell you that this is the only brand of coconut flour that I use. Not only is it organic, but it’s also the least expensive coconut flour on the shelf at Whole Foods. If you’ve ever made gluten free goodies, you know how spendy all those flours are and how quickly that tab adds up when you need to buy more than one. I like this brand a lot.

Gluten Free, Vegan, and Very Easy Chocolate Chip Cookies
(That You Won’t Even Know Are Gluten Free)

1/2 cup Earth Balance
1/2 cup sugar
1/2 cup brown sugar
1 TB flax mixed with 3 TB water (or Ener-G to replace 1 egg)
1 1/2 tsp vanilla
3/4 cup + 2 TB brown rice flour
1/4 cup Let’s Do… Organic brand coconut flour
1/2 tsp baking soda
1/4 tsp salt (my addition; the original recipe does not call for this, but you need it)
1 cup chocolate chips

Preheat oven to 375 degrees.

In the bowl of an electric or stand mixer, cream together the Earth Balance and both sugars. Add the flax egg and vanilla. Beat well. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix for a minute to incorporate. Stir in the chocolate chips. Drop by the teaspoonful onto an ungreased cookie sheet. Bake for 8-12 minutes until the sides and top are golden brown. Remove from oven and cool on a cooling rack. Dive in!