Perfectly Free Double Chocolate Cookies
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 129.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.9 g
- Protein: 1.9 g
View full nutritional breakdown of Perfectly Free Double Chocolate Cookies calories by ingredient
Introduction
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic! Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!Number of Servings: 25
Ingredients
-
½ cup brown rice flour
¼ cup buckwheat flour
¼ cup quinoa flour
¼ cup sorghum flour
¼ cup millet flour
¼ cup tapioca starch
¼ cup sweet rice flour
pinch nutmeg
½ cup cocoa
2 tsp guar gum
1 tsp sea salt
1 ½ tsp baking powder
2 tbsp ground flaxseed
¼ cup warm water
¾ cup sugar
1/3 cup dark brown sugar
1/3 cup canola oil
1 tbsp pure vanilla
½ cup plain, low fat soy milk
½ cup miniature dark chocolate chips
¼ cup dried cranberries
Directions
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone.
Whisk together the dry ingredients (flours through baking powder). Set aside.
In a large bowl beat together flaxseed and water, then add sugars, oil, vanilla, and soy milk.
Add the dry ingredients.
As you beat the dough pay close attention to the consistency – add liquid until you achieve a smooth but sturdy dough.
Stir in chocolate chips and cranberries until combined (the dough is stiff).
Place 2" apart on lined sheets and flatten slightly.
Bake 12 minutes (they will still be slightly soft).
Cool on the sheets 15 minutes, then move to a wire rack.
The cookies will get crisper as they cool.
Serving Size: Makes 25 cookies
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the dry ingredients (flours through baking powder). Set aside.
In a large bowl beat together flaxseed and water, then add sugars, oil, vanilla, and soy milk.
Add the dry ingredients.
As you beat the dough pay close attention to the consistency – add liquid until you achieve a smooth but sturdy dough.
Stir in chocolate chips and cranberries until combined (the dough is stiff).
Place 2" apart on lined sheets and flatten slightly.
Bake 12 minutes (they will still be slightly soft).
Cool on the sheets 15 minutes, then move to a wire rack.
The cookies will get crisper as they cool.
Serving Size: Makes 25 cookies
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.