makes 25-28 cookies
Ingredients:
dry ingredients
- 1 cup gluten-free flour (or all-purpose flour)
- 3 tablespoons dutch-process cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon xanthum gum (only if using gluten-free flour, optional)
- 1/2 teaspoon salt
wet ingredients
- 1 cup vegan dark chocolate, chopped
- 3 tablespoons vegan butter
- ½ cup coconut sugar
- 1/2 cup applesauce
- 2 teaspoons chocolate extract
add-ins
- 1 cup vegan chocolate chips
Instructions:
- In a medium bowl, mix together your dry ingredients.
- Heat your cup of chopped chocolate with the coconut oil in a in a large glass bowl over a pot of boiling water. Once it is fully melted, remove from heat. Add in the rest of the wet ingredients and mix thoroughly.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove cookie dough from the refrigerator.
- Using a tablespoon to scoop heaping spoonfuls of dough onto the cookie sheet. Wet the bottom of a measuring cup and use it to lightly flatten each of the cookies. If desired, sprinkle each cookie with a very tiny bit of sea salt (I used pink himalayan sea salt because I like to be fancy). Place in the oven and bake for 10-12 minutes, until edges are browned but centers are still slightly soft. Remove from oven and let them cool on the sheet for about 2-3 minutes before transferring to a cooling rack. It’s best to let them cool completely before serving, but it would be a sin not to try one while they’re hot. Enjoy!
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