Got a hankering for chocolate?
These cookies are a delightful treat when you need a chocolate fix. Or in my case, when you need a chocolate crumb.
I like to use these cookies to make a crumb base for pies, squares, and cakes. Oh, and a totally amazing and delicious dairy-free and gluten-free Cookies and Cream Ice Cream Cake. Don’t worry, you’ll get that recipe next week.
Patience my friends.
But as a cookie they are delicious. The melted chocolate-coconut oil combination gives the cookies a shine when they’re finished.
I used sorghum flour and almond flour to make these cookies. I really like sorghum in cookies, it makes for a yummy cookie dough and an even yummier baked cookie. But I think you could easily substitute any gluten-free flour for the sorghum. Some of my favourites are quinoa flour, brown rice flour, and buckwheat flour.
Gluten-Free, Dairy-Free, and Egg-Free Double Chocolate Chip Cookies
Inspired by Martha Stewart.
1 cup dairy-free chocolate chips
4 tbsp coconut oil
2/3 cup sorghum flour
1/2 to 3/4 cup almond flour
1/3 cup potato starch
1/2 tsp guar gum (or xanthan gum)
1 tsp sea salt
1 tsp baking powder
5 tbsp ground flax combined with 6 tbsp warm water (or 2 tbsp ground chia mixed with 1/2 cup water)
3/4 cup sucanat (or your favorite granulated sugar)
1 tsp vanilla
1/2 cup dairy-free chocolate chips (or even better, chocolate chunks)
Preheat the oven to 350 degrees. Line a baking sheet with parchment.
Heat the chocolate chips with the coconut oil in a double boiler (or place the chocolate chips in a small pot and sit it on top of a larger pot filled 1/3 of the way with water). Heat until almost melted. Stir constantly. You could also do this in a microwave.
In a small bowl, combine sorghum flour, 1/2 cup of almond flour, potato starch, sea salt and baking powder.
In a large bowl, combine flax and water, sucanat, and vanilla. Mix well and stir in the melted chocolate. Mix in the flour mixture until just combined. Add extra almond flour if necessary (check the consistency of your cookie dough, you don’t want it to be too runny). Stir in chocolate chips or chunks.
Drop heaping tablespoons of the cookie dough onto baking sheets – leave lots of room in between as they will spread out a little as they bake.
Bake for 10- 12 minutes. Cool on sheet for 10 minutes and then move to cooling racks to cool completely. Store in an airtight container. Or test one or two and crumble the rest!
It’s birthday month here. Last week I made a chocolate layer cake for my sister’s birthday. Sunday I made an ice cream cake for my mom (recipe to come). And this week I am making cupcakes for Callum. I’m going cake crazy! But I love it.
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free .