Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free

• 350 grams Vickys Gluten-Free All-Purpose Flour Mix 2
• 1 tsp baking soda/bicarb of soda
• 1 1/2 tsp xanthan gum
• 1 tsp salt
• 250 ml agave nectar
• 6 tbsp applesauce
• 225 ml olive or coconut oil
• 1 tsp vanilla extract
• 150 grams chocolate chips - I use Moo Free brand

1. Preheat the oven to gas 3 / 170C / 325F 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.
4. Add the flour & chocolate chips and combine.
5. The dough should be like a stiff cake mix more than a dough
6. 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).
7. I do them in batches of 18
8. 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.
9. Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely.
10. Store in air-tight container

flour, baking sodabicarb of soda, xanthan, salt, nectar, applesauce, olive, vanilla, chocolate chips

Taken from cookpad.com/us/recipes/338101-vickys-chewy-chocolate-chip-cookies-gluten-dairy-egg-soy-free (may not work)