Double Chocolate Cookies
I let out audible sounds of elation as I bit into my first cookie, mostly in the form of “Mmmm!” This recipe turned out perfectly! The dough was just the right texture and the cookies are melt-in-your-mouth. The ingredients are pretty simple too. My only complaint is that the batch wasn’t big enough. I may double it next time. I think it might also work as a pan of brownies. I will update when I try that.
3/4 c. brown rice flour
1/4 c. tapioca starch
1/4 c. potato starch
1/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
2/3 c. cocoa powder
1/2 c. coconut oil, melted but room temperature
1/2 c. granulated sugar
1/2 c. packed brown sugar (I used light brown because that’s what I had)
1 1/2 tsp. vanilla
1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)
1/4 to 1/2 c. Enjoy Life Mini-Chocolate Chips
In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder. In a stand mixer bowl, mix coconut oil and sugars. Blend on low. Add vanilla and blend again on low. Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud. Mix briefly with the mixer. Repeat with the rest of the flour and milk and mix with mixer briefly. The dough should be very thick. Add in chocolate chips.
Preheat oven to 350 degrees. Meanwhile, form dough into balls and place on parchment paper on a cookie sheet. Chill the dough balls on the cookie sheet until ready to go into the oven. Bake for 10 minutes or until desired firmness. *Note* Coconut oil will harden as it cools, so do not over bake.
This is what they looked like before baking:
Adapted from: http://www.twopeasandtheirpod.com/vegan-chocolate-almond-cookies/?m