Double Chocolate Gluten-Free Cookies
Delicious thin gluten-free cookies with a vegan option.
Ingredients
- 1 cup butter or Earth Balance Buttery Sticks for dairy-free.
- 1/4 cup shortening I use Spectrum Organic Shortening
- 2 cups sugar
- 2 eggs ~ duck eggs when available or an egg replacement
- 2 tsp vanilla
- 1 cup garbanzo bean flour
- 1 cup rice flour I use brown rice flour or 1/2 cup gluten-free oat flour and 1/2 cup brown rice flour
- 2 tsp Xanthan gum or Guar Gum
- 3/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup mini chocolate chips Enjoy Life Semi-Sweet Mini Chocolate Chips are gluten & dairy-free
- sometimes I add 1 cup of plain candy-coated chocolates for fun especially during the holiday season these are not dairy-free.
Instructions
- Cream butter, shortening, and sugar.
- Add eggs or egg replacer and vanilla. Mix well.
- Add flours, xanthan gum or guar gum, cocoa, baking soda, and salt. Mix well.
- Stir in chocolate chips. (and candy-coated chocolates if desired)
- This is sticky dough but just do your best to roll into the walnut-size or 1/2 ice cream scoop-sized balls and gently flatten with your hand.
- Place on an ungreased cookie sheet.
- Bake at 350 for 8-10 min.
- Don't overbake, they might not look quite done when they actually are. It might take a trial pan full before you can tell. Let them sit for a couple of minutes and move to a wire rack.
Notes
Gluten-Free Flour:
You could use any gluten-free all-purpose baking mix, but I like the chewiness from the garbanzo bean flour. My husband likes me to add chopped walnuts sometimes too.
You could use any gluten-free all-purpose baking mix, but I like the chewiness from the garbanzo bean flour. My husband likes me to add chopped walnuts sometimes too.