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Chocolate Chip Candy Cane Cookies (gluten free)

Alyssa Bradbury

Preheat the oven to 375° F.

Melt the Earth Balance in the microwave for 20 seconds or on the stove just until melted. Let cool slightly. Transfer to a mixing bowl.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthium gum, salt and baking soda. Set aside. Add both of the sugars to the bowl with the Earth Balance and cream together on medium speed until mixture begins to stiffen and no longer looks oily. Add the egg replacer, soymilk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and candy canes and stir to combine.

Chill the dough in the refrigerator overnight. Shape the dough into 2 tablespoon balls and place on parchment-lined baking sheets, 6 cookies per sheet.

Bake for 13-15 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.