Gluten-Free Chocolate Cookies with Chocolate Chips

By tinathorn

Ingredients

• 1/2 cup GF buckwheat flour or certified gluten-free oat flour
• 1/2 cup sorghum (jowar) flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch or potato starch (not potato flour!)
• 1/3 cup organic cocoa
• 2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking powder
• 1 cup organic cane sugar
• 1/3 cup light brown sugar
• 1/2 cup light olive oil or Spectrum Organic Shortening
• 1 tablespoon bourbon vanilla extract
• 1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed
• 1/2 cup vegan chocolate chips

Details

Servings 24
Adapted from glutenfreegoddess.blogspot.ca

Preparation

Step 1

Preheat the oven to 375ºF. Line one or two baking sheets with parchment paper or an Exopat liner.

Whisk together:

1/2 cup GF buckwheat flour or certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar

Add in:

1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.

Add in:

1/2 cup vegan chocolate chips

Stir in the chocolate chips as best you can (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.

Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.

Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.

Cook time: 15 min