Thursday, July 3, 2014

{Allergy Free} Chocolate Cinnamon Cookies

These are yummy, gooey, and full of chocolate and cinnamon.  They taste like a cross between brownies and Texas sheet cake.  But next time I'll know to double the recipe!



Chocolate Cinnamon Cookies

12 oz of chocolate chips - divided
3/4 cups flour
1/4 tsp xanthan
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp corn starch (or tapioca starch)
1 tsp cocoa powder
1/4 tsp sea salt
1/4 cup Earth Balance Soy Free
1/2 cup sugar
1/4 cup brown sugar
3 tsp egg replacer whisked with 4 T rice milk
2 tsp vanilla extract

Melt 8 oz of chocolate chips in microwave. (I microwaved mine for intervals of 30 seconds, stirring in between).
Combine next 7 ingredients in a separate bowl and whisk together.
Cream Earth Balance and sugars together in mixing bowl.
Add egg replacer mixture and vanilla and mix well.
Slowly add flour mixture and stir until just combined.
Stir in remaining chocolate chips.
Chill for 30 minutes to an hour.
Drop by rounded tablespoonfuls onto parchment lined cookie sheet.
Bake at 375 for 8-10 minutes until cookies are slightly cracked on top.
Cool on cookie sheet for 5-10 minutes before moving to wire rack.


Makes about 24 cookies

No comments:

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

 
Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited