These cookies are dense and fudgy, in other words totally delicious! Try the recipe below, it's almost impossible to get it wrong.
Double Chocolate Cookies Recipe (gluten free and vegan)
Ingredients
(makes 10-12 small cookies)
½ cup brown rice flour
¼ cup almond flour
¼ cup potato starch
¼ tsp xanthan gum
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ cup brown sugar
1½ tbsp white sugar
1½ tbsp unsweetened dutch processed cocoa powder*
1 tbsp coconut oil
½ cup coconut milk
½ tsp vanilla extract
1½ oz chocolate chips
Notes
*If you are using natural cocoa powder use 1 tsp baking soda instead of the baking powder
You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix
Directions
Line a baking sheet with parchment paper
In a mixing bowl add the dry ingredients and stir to combine. Leave out the chocolate chips. Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little more water or milk at a time if needed. Fold in the chocolate chips
Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping
With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness
Chill the tray of cookies in the refrigerator for 20-30 minutes
While the tray is in the refrigerator, preheat the oven to 425F
When ready, bake for 10 - 12 mins until the edges of the cookies are set
Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days (if your kitchen is hot and humid, store in the refrigerator).
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