Double Chocolate Blossom Cookies

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These Chocolate Blossom Cookies are sugary and delicious but also rich and decadent! They're gluten free, nut free, eggless 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 room temperature butter or vegan butter and the brown sugar until soft and creamy. About 2 minutes.

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Slowly beat in the cornstarch water, the milk 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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Chill the dough for 1 hour then scoop and drop each dough ball in sugar. Bake the cookies for 8 minutes.

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Immediately reshape the cookies when they come out of the oven and place an unwrapped Hershey kiss into the center of each cookie.

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Get the complete recipe via the link below.

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