Double Chocolate Cookies

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These Double Chocolate Cookies are chewy and oozing with chocolate chips. Best yet, they're gluten free, nut free and vegan!!

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In a medium bowl, combine the gluten free flour, cocoa powders, baking soda and salt. Whisk to combine.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Beat the softened vegan baking stick or butter and the dark brown sugar until soft and creamy. About 2 minutes.

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Beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.

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Slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.

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Fold in the chocolate chips with a spatula.

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Chill the dough for 2.5 hours. It needs time because no egg. Then use an ice cream scoop to place on baking sheet. Add more chocolate chips on top and bake for 13 min.

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Immediately reshape the cookies when they come out of the oven to make them round. Let cool on baking sheet for 5 minutes or they will fall apart when you try to lift them off.

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Store cookies in an airtight container for up to 3 days. Enjoy!

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Get the complete recipe via the link below!

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