Double Chocolate Chip Cookies...Enough Said.

With all the rain lately, snuggling up to a nice cup of Chamomile Tea and some Chocolate cookies sure is a treat.  This would be the case, except I don't have any cookies left.  I brought most to a party and must confess I ate the remaining dozen in a very short time. 

Hard to believe these are wheat, gluten, dairy AND egg free!!!

This recipe comes from one of my favorite cookbooks, Veganomicon.  I myself am not vegan, but I find that vegan recipes are fantastic for dairy free and egg free options.  So if you are looking for a new cookbook, this is a great one!

This cookie recipe went over very well.  The plate was empty in no time.  They are dangerously good for both gluten free vegan's as well as those that can eat whatever they want.   I put a plate out and they were gone pretty quickly.  So if you are going somewhere that have one or two people who need 'special' food, know that you can make these and everyone can enjoy.

Double Chocolate Chip Cookies- makes 36 cookies
adapted from the Chocolate-Chocolate Chip-Walnut Cookie in the Veganomicon

Ingredients:

• 2 cups all purpose gluten-free flour *
• 1/2 tsp xanthan gum
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup canola oil
• 1 1/2 cups sugar
• 4 tsp ground flax seeds**
• 1/2 cup dairy free milk
• 2 tsp vanilla extract
• 3/4 cup vegan chocolate chips***
• OR omit chocolate chips and add dried cranberries and walnuts

Instructions:

1. Pre-heat oven to 350 degrees
2. Line two cookie sheets with parchment paper (or spray if you don't have any)
3. In a large bowl, mix together flour, xanthan gum, cocoa, soda & salt
4. In a seperate large bowl, mix together the oil and sugar.  Add the flaxseeds, soy milk, and vanilla, and mix well
5. Fold in the dry ingredients using a fork.  If batter gets too stiff, use your hands to mix.  
6. Add the chocolate chips
7. Roll dough in 1-inch balls and flatten, placing about an inch apart.  
8. Bake for 10 minutes and allow to cool on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Chewy chocolatey goodness!

Notes:
*I made my own flour blend- it was great! Find the recipe here
**Flax seeds are optional, but I recommend them.  They keep the cookies chewy and add fiber.
***I use Trader Joes' brand chocolate chips. Though they are made in a facility containing dairy, the chocolate chips themselves do not (and are only $2 per bag).  Yay for us lactose intolerant people!