Dark Chocolate Chip Cookies

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 20 minutes
Serves 20 people

Categories: Dessert, Gluten-Free

Ingredients

  • 2 3-oz vegan dark chocolate bars, cut up into chunks; set aside
  • In a bowl, whisk to combine and set aside:
  • 1 cup sorghum flour
  • 1/2 cup GF millet flour
  • 1/2 cup GF buckwheat flour
  • 1/4 cup tapioca starch or potato starch (not potato flour!)
  • 1 tablespoon arrowroot starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • In a separate large mixing bowl, beat till smooth:
  • 1 1/4 cup organic light brown sugar
  • 1/4 cup organic white cane sugar
  • 3/4 cup light olive oil
  • Add:
  • 1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy
  • 2 tablespoons warm water
  • 1 tablespoon bourbon vanilla extract

Directions

  1. Beat until creamy.

  2. Add the dry ingredients a little at a time and beat the batter for two minutes.

  3. Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.

  4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

  5. Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.

  6. Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.

  7. Cool cookies on a wire rack.

  8. Wrap in foil and freeze in freezer bags for future g-free treats.

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