Here is the second recipe for Gluten-free Vegan Double Chocolate Cookies. Please refer to Gluten-free Vegan Double Chocolate Cookies I and the Gluten-free Vegan Double Chocolate Cookie III for comparison. And let me know what you like best in your comments here on my blog, on my Facebook page, or on my Instagram.
ENJOY!
Gluten-free Vegan Double Chocolate Cookies II
Course: RecipesDifficulty: easy15
minutes12
minutesIngredients
135 gr 135 Simona’s Flour Mix – 3/4 cup and 2 Tbsps
30 gr 30 Unsweetened cocoa powder – 1/3 cup
113 gr 113 Light brown sugar – 1/2 cup
3/4 tsp 3/4 Baking soda
1/4 tsp 1/4 Salt
112 gr 112 Nutiva Shortening, melted – 1/2 cup
40 gr 40 Water – 3 Tbsps
1 tsp 1 Vanilla extract
50 Mini 50 Mini chocolate chips (I used Enjoy Life) – 1/4 cup
Directions
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Whisk in the water, Nutiva, brown sugar, and vanilla until blended. Stir in chocolate chips.
- Use a medium cookie scoop if you have it, or just roll the dough into 2″ balls, placing them onto the cooking sheet, a couple of inches apart.
- Bake in preheated oven for 12 minutes, turning the sheet half way, until set at edges (centers may still look slightly soft).
- Let cool on sheet for 10 minutes, then transfer to cooling rack and cool completely. Be careful when you remove them because they are delicate.
Notes
- You can substitute coconut sugar for the brown sugar and coconut oil for the Nutiva Shortening – the original recipe gave those options as well. I am not sure how the cookies will come out, or if you would need to adjust water of flour.
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