Monday, October 15, 2012

Allergy Free Chocolate Chocolate Chip Cookies

Here's a great recipe for when you need a chocolate fix.  These cookies are slightly crunchy on the edges and chewy in the middle.  They are all chocolate!

Chocolate Chocolate Chip Cookies
8 oz semisweet chocolate, chopped
1 T Earth Balance
2/3 cup flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
3/4 teaspoon sea salt
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk
3/4 cup brown sugar
1 teaspoon vanilla extract
12 oz chocolate chips

Combine chopped chocolate and Earth Balance in microwave safe bowl and heat for 20 second intervals until melted.
In separate bowl, stir together flour, xanthan, baking powder, and salt.
In bowl of mixer combine egg replacer mixture, brown sugar, and vanilla.  Beat on medium speed for 4 to 5 minutes.
Reduce speed to low and add chocolate mixture.
Add dry ingredients and mix until just combined.
Stir in chocolate chips.
Place dough in fridge for 30 minutes.
Place on parchment lined baking sheets by Tablespoons (keep them small and in the ball shape).
Bake at 350 for 10-12 minutes.  The cookies will look crackly on top.
Cool on wire rack.

I have to double this recipe to have enough for my crew!  They go fast!

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