vegan, gluten-free, soy-free
Ingredients
1 cup of organic, expeller-pressed canola oil
1 1/4 cup coconut sugar
1/2 cup cocoa powder
1 tsp salt
2 Tbsp vanilla
1 3/4 cups gluten-free flour (Bob’s Red Mill is great)
1 tsp baking powder
1 1/2 tsp xantham gum
1/4 cup flaxmeal
1 cup vegan chocolate chips
Preheat the oven to 33o degrees. In a large bowl, combine the oil, sugar, cocoa, salt, and vanilla. In a smaller bowl, combine the flour, baking powder, xanthum gum, and flaxmeal. Gradually add the dry ingredients to the wet ingredients, mixing well. When thoroughly combined, add the chocolate chips.
Use a small spoon or melon baller to scoop small amounts of dough onto a cookie sheet. Oil the palm of your hand and flatten the rounded dough. Bake the cookies for 15 minutes, rotating the sheet after the first 9 minutes.
Adapted from Babycakes NYC
