Chocolate Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Cane juice
  • 1/2 cup Cocoa powder
  • 1/2 cup Coconut sugar
  • 1 1/4 cup Gluten-free flour blend
  • 1/4 tsp Salt
  • 1 Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 1 tsp Xanthan gum

• Dairy

  • 10 tbsp Butter, unsalted

Found on momlovesbaking.com

Ingredients

• 1 1/4 cup (185g) gluten free flour blend (recipe below)
• 1/2 cup (77g) coconut sugar
• 1/2 cup (100g) evaporated cane juice (or substitute granulated sugar, if desired)
• 1/2 cup (45g) cocoa powder
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 tablespoons (142g) cold unsalted butter, cubed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Semi-sweet chocolate chips
• (Gluten Free Flour Blend - mix together 2 cups (244g) brown rice flour, 1/3 cup (38g) tapioca flour, 1/2 cup arrowroot (60g), 1 teaspoon xanthan gum. Store in air tight container)

Directions

• Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper. Set aside.
• Place all of the dry ingredients in a food processor. Pulse a few times to mix. Add cold cubes of butter and pulse until a coarse meal forms, about 10 seconds. Add egg an vanilla. Pulse until dough forms, about 10 more seconds. (If you dont have a food processor, place dry ingredients in a medium bowl. Cut in the butter with a fork and knife or pastry blender until you have a coarse meal texture. Add egg and vanilla. Stir together until a dough forms.)
• Scoop out heaping teaspoons of dough. Form into balls and place on prepared cookie sheets, 2 inches apart. Add chocolate chips on top and gently press into balls. I used about 5-6 chocolate chips per ball.
• Bake for 8-11 minutes or until set. Let cool and enjoy.