Soft, rich cookies that taste like circles of brownies. So chocolaty, so good–you’ll need a big glass of rice milk with them.
You guys, I feel like an official mom! That’s right! I kept a child alive long enough to have him go to school. My wittle baby is off to preschool! And, not only that, but I had homemade cookies and (rice) milk waiting for him when he got home! Forget the fact that I didn’t shower today, but let’s revel in me being a real, live mom! (Insert Pinocchio voice.)
When I was deciding what to make him, I knew this sure-fire recipe was the one. I mean, it has chocolate in it twice. TWICE.
I love Cybele’s recipe with all my heart. Be warned though, the dough is sticky. S-T-I-C-K-Y. So sticky, that I can’t use my cookie scooper and then my cookies aren’t all the same size and it gives me slight OCD. But, other than that, I do love this recipe with all my chocolate-addicted-heart.
These literally taste like brownies, but in the shape of a cookie. They are so soft, they’re like cashmere in a cookie form. My son is lucky there were any left when he got home. That’s a mother’s love for you.
- 1 and 1/4 cups gluten-free flour mix
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup Vanilla or Plain Rice Milk
- 2 teaspoons vanilla extract
- 2/3 cup granulated sugar
- 1 cup dairy-free chocolate chips
- Preheat oven to 325 degrees F. Grease a baking sheet or put down a silicone baking mat.
- In a stand mixer with the paddle attachment, combine the flour mix, cocoa, xanthan, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
- Next add the oil, rice milk, vanilla and sugar until well mixed.
- Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary. Fold in the chocolate chips.
- Scoop out the dough and place on cooking sheets. I find I like to do this by my kitchen sink. I keep the water on a slow, steady drip that way I can constantly wet my hands. This dough is incredibly sticky. I like to mound it on a large tablespoon and use a wet finger to slide it off. You'll probably want to wet your fingers in between each cookie. Be sure to give the cookies some room as they'll spread a bit when they cook.
- Bake at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
- Allow them to finish setting for five minutes on the hot pan. Then, remove them to completely cool on a wire wrack. Cookies will be tender and soft. Keep leftovers in an air-tight container.
Slightly adapted from The Allergen-Free Baker's Handbook by Cybele Pascal