gluten free vegan mini double chocolate cookies
 
 
AUTHOR:
RECIPE TYPE: cookies
SERVES: 68 mini cookies
INGREDIENTS
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 cup high quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup dairy free semi-sweet chocolate chips, melted
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1/4 cup refined coconut oil, softened
  • 2 tablespoons So Delicious unsweetened coconut milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla exract
  • 3/4 cup dairy free mini chocolate chips (such asEnjoy Life)
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Sift together flour blend, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
  3. Place chocolate chips in microwave-safe bowl and microwave in 30 second intervals, at medium-low. Stir until chocolate chips are completely melted.
  4. In large mixing bowl, cream together cane sugar, brown sugar, and coconut oil. Add melted chocolate chips and mix until combined.
  5. Add coconut milk, maple syrup, and vanilla. Continue to cream together. Add flour mixture and mini chocolate chips. Mix until just combined.
  6. Roll 2-teaspoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers (cookies won't spread much).
  7. Bake cookies 8-10 minutes. Place on cooling rack to cool completely. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/02/gluten-free-vegan-mini-double-chocolate-cookies.html