Spiced Chocolate Chip Cookies

Back on the blog!  This past term of school kept me from doing just about anything other than school, so I have a few recipes saved up to post on here.  However, these cookies I made today deserve to be posted right away.  I have some wonderful friends visiting this week, and we spent the afternoon making delicious desserts.  These will be followed up with some Chocolate Praline Cupcakes, which were definitely a learning experience and can be made vegan!  We felt like making chai cookies, but were unfortunately out of chai and black tea.  I’m a bit embarrassed to admit this, as my tea collection takes up an entire cupboard and can usually hold up to any tea request.

Anyways, to the cookies.IMG_5873

Spiced Chocolate Chip Cookies
A slightly spicier version of the classic
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  1. 3/4 cup sorghum flour
  2. 1/2 cup brown rice flour
  3. 1/2 cup white rice flour
  4. 1/2 cup almond flour
  5. 2 tbsp cinnamon
  6. 2 tbsp allspice
  7. 2 tsp ginger
  8. 1 cup coconut palm sugar
  9. 1/2 cup xylitol
  10. 2 tsp xanthan gum
  11. 1 cup butter, slightly softened
  12. 2 tsp vanilla
  13. 1/2 tsp baking soda
  14. a dash of salt
  15. 2 eggs
  16. 2 cups chocolate chips
  1. Preheat the oven to 350 degrees
  2. Mix flours, spices, xanthan gum, and baking soda in a medium bowl
  3. Beat butter and sugars until well combined
  4. Add eggs, vanilla, and salt to the butter mixture
  5. Mix dry into the wet and mix until just combined.
  6. For large cookies, drop in about an 1/8 of a cup on a greased baking tray, keeping the cookies well spaced as they will spread out!
  7. Bake for 20 minutes
  8. For regular sized cookies, drop 2 tablespoons onto a greased baking tray. Bake for 15 minutes
  1. Overmixing will cause the xantham to bind a bit more than you want, so be careful!
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