• Moy's Gluten Free Kitchen

Double Chocolate Cookies (gluten free and vegan)

These cookies are dense and fudgy, in other words totally delicious! Try the recipe below, it's almost impossible to get it wrong.

Gluten Free, Vegan Double Chocolate Cookies

Ingredients

(makes 10-12 small cookies)

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

1½ 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).

Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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