Vegan, Gluten-Free
Well, I haven’t done one of these in awhile. Multiple reasons: 1) Summer + No air conditioning = no baking and 2) Me deciding to bake goes something like this … “I think I should bake something. Puts in audiobook. Bakes something. Proceeds to eat said something straight out of the oven and forgets to take nice pretty pictures.
But here we are today with some Gluten-Free, Vegan Double Chocolate Chip Cookies … fast, easy, and ultimate comfort for the craziness that is reality right now.
Recipe:
Sift together:
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2 cups All Purpose Gluten Free Flour
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1/2 cup cocoa powder (check label for gluten and/or milk ingredients)
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1 tsp baking soda
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1 tsp baking powder
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1/2 tsp salt
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3/4 cup vegan chocolate chips
Whisk until well blended:
(about 1 -2 minutes, you want this mixture to thicken a bit before adding in the dry ingredients)
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1/2 cup flavourless oil
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1/2 cup sugar
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1/2 cup brown sugar (I prefer dark brown sugar in all my baking)
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1/4 cup water
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1 tbsp almond milk (or water)
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1 tbsp vanilla
Add dry ingredients to the wet. Stir well. If dough is too sticky to scoop add in 1-2 tbsp more flour, let dough sit for a few minutes before scooping (I’ve noticed this lessens the stickiness and makes it much easier to handle).
Scoop using a 1 tbsp measure onto lined cookie sheets.
Bake ~14mins at 350F.
