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Gluten-Free One Bowl Double Chocolate Chunk Cookies Recipe

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This recipe for Gluten-Free One Bowl Double Chocolate Chunk Cookies is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Wet ingredients:
1 tbsp ground flax mixed with 3 tablespoons water
1/4 c. virgin coconut oil (do not melt)
1/4 c. sunflower seed butter or peanut butter
1/3 c. unpacked brown sugar
1/3 c. natural cane sugar
1 tsp vanilla extract

Dry Ingredients:
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
3 tbsp cocoa powder
1.5 c. gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
1-2 tsp non-dairy milk (only if needed to moisten batter)
100 grams finely chopped dark chocolate
Directions:
Directions:
1) Preheat oven to 350ºF and line a large baking sheet with parchment paper.

2) In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.

3) Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.

4) Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour).

5) If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.

6) Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.

7) Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).

8) Bake for about 12-13 minutes until the cookies are spread out nicely.

9) Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Number Of Servings:
Number Of Servings:
12 large cookies
Personal Notes:
Personal Notes:
1) Vegan, gluten-free

2) To bring out the chocolate flavour even more, try sprinkling the cookies with a tiny amount of flaked sea salt before going into the oven.

 

 

 

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