Soft & Chewy Dark Chocolate Chip Cookies

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These Soft & Chewy Dark Chocolate Chip Cookies are eggless chocolate chip cookies that are decadent and divine. They're also gluten free, nut free and easily vegan!

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In a medium bowl, combine the gluten free flour, both 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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In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened vegan baking stick or butter and the dark brown sugar until soft and creamy. About 2 minutes.

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Slowly 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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With the mixer on low speed, 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 and refrigerate the dough.

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Scoop the dough with an ice cream scoop.  Pour the additional chocolate chips onto another small plate. Press the top of each, into the chocolate chips.

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Bake cookies for 13-15 minutes, reshape them if they spread a little and let cool for 5 min before transferring to a cooling rack.

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Get the complete recipe via the link below!

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