When it comes to cookies, the more chocolate, the better, right? And if they’re made with wholesome, nutritious ingredients, you can feel good about eating them.
Recently, I posted a recipe for Double Chocolate Zucchini Muffins, which are so moist and fudgy, it got me asking myself why I haven’t posted a double chocolate cookie recipe yet. Especially since I am wayyyy more of a cookie person than I am a muffin fiend.
These double chocolate cookies are made with a mix of gluten free flours – two flours, one starch to be exact. I greatly prefer to combine a couple of flours, rather than using an all purpose mix, not only for cost purposes, but it’s also nice to use minimal ingredients and not overload the body with an assortment of grains.
All purpose flours generally have 6-8 different flours and starches, along with guar or xanthan gum. Maybe I have too much of a primal mindset sometimes, but doesn’t fewer ingredients at once seem like it would be easier to digest? Our digestive systems have definitely evolved over the centuries, but it’s still got to be confused when you throw 5 different grains, ground into a powder at it.
If you’ve eaten gluten free baked goods in the past and have been disappointed with the crumbly texture and lack of taste, don’t let that discourage you. If there’s one thing in life I know how to do, it’s make desirable gluten free and vegan food. That’s about all I know. I know how to tie my shoes too, but they come untied a lot, so maybe I actually don’t know how to do that after all. But gluten free food, trust me on this one.
These cookies hold together perfectly from the almond butter and flax egg and have just the right amount of sugars and salt to drive your taste buds wild. They’re a soft cookie, with a certain chewiness to them that you’d normally find in a cookie with butter and refined sugars. The recipe makes 13 cookies about 3″ in diameter. They’re a small, yet satisfying cookie.
- ½ cup (60g) Sorghum Flour
- ¼ cup (30g) White Rice Flour
- ¼ cup (30g) Arrowroot Powder
- ¼ cup (35g) Coconut Sugar
- ¼ cup (25g) Cocoa Powder
- ⅓ cup (60g) Dark Chocolate Chips
- 1 tsp (4g) Baking Powder
- ½ tsp (2.5g) Sea Salt
- ⅓ cup (80ml) Maple Syrup
- ¼ cup (60g) Almond Butter
- ¼ cup (60ml) Sunflower Oil
- 2 tsp (10ml) Pure Vanilla Extract
- 1 Tbsp (7g) Ground Flax + 2 Tbsp (30ml) Water
- Heat your oven to 350℉ and line a baking sheet with parchment.
- Combine flax and water in a small dish and set aside.
- Whisk all your dry ingredients together in a large bowl until thoroughly mixed, then add all the wet ingredients. Add the flax egg and mix until combined.
- Using a cookie scoop or spoon, drop one by one on the sheet and flatten slightly. Bake for 13 minutes. Remove from the oven and allow to cool on the sheet.