Gluten free vegan mini double chocolate cookies

• Vegan
• Gluten free

• Canned Goods

  • 2 tbsp So delicious unsweetened coconut milk

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Cane sugar
  • 3/4 cup Chocolate chips, dairy free mini
  • 1/2 cup Cocoa powder, high-quality
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 3/4 cup Semi-sweet chocolate chips, dairy-free
  • 1 tsp Vanilla exract, pure

• Oils & Vinegars

  • 1/4 cup Refined coconut oil

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1/2 cup high quality cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup dairy free semi-sweet chocolate chips, melted
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1/4 cup refined coconut oil, softened
• 2 tablespoons So Delicious unsweetened coconut milk
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla exract
• 3/4 cup dairy free mini chocolate chips (such asEnjoy Life)

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Sift together flour blend, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
• Place chocolate chips in microwave-safe bowl and microwave in 30 second intervals, at medium-low. Stir until chocolate chips are completely melted.
• In large mixing bowl, cream together cane sugar, brown sugar, and coconut oil. Add melted chocolate chips and mix until combined.
• Add coconut milk, maple syrup, and vanilla. Continue to cream together. Add flour mixture and mini chocolate chips. Mix until just combined.
• Roll 2-teaspoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers (cookies wont spread much).
• Bake cookies 8-10 minutes. Place on cooling rack to cool completely. Store in air-tight container.