I go through baking phases, and this week was one of them. I really wanted to make some gluten-free chocolate cookies, and man these turned out well beyond my expectations...I've even made them twice this week! One batch I made with vegan choc chips, and one I did with slivered almonds, but even without these add-ins they are delish...taste like slightly crispy, fluffy brownie bites!
I use Pamela's Baking mix for a lot of my baking: cupcakes, brownies, cookies, pancakes...it truly makes everything taste amazing. It's a gluten-free flour mix, you can find it at Whole Foods or Vitamin Cottage. It does have buttermilk in the mix, so if you're going for vegan this wouldn't work for you.
GF Chocolate Cookies
1 c brown rice flour
1 1/2 c Pamela's Baking Mix
1/2 c cocoa powder
1/2 tsp xantham gum
1 tsp baking soda
1 tsp salt
1/3 c Coconut spread (or coconut oil, or butter would work too)
2 eggs (for vegan use 2 tbsp ground flaxseed: 1/4 c water- Although you won't get the same consistency)
2 tbsp vanilla
3/4 c sugar (the plain old refined white sugar!)
1/4 c agave
1/3 c unsweetened almond milk
Preheat oven to 350.
Mix dry ingredients in large mixing bowl and set aside while you prepare the wet stuff.
Mix coconut spread (melted), eggs, vanilla, agave, almond milk, and sugar in smaller bowl. Once it's mixed well, pour it into the flour mixture and stir. I just used a fork, but an electric hand mixture would be fine too.
Line a cookie sheet with parchment paper, scoop out cookie blobs about a 1/2 inch apart (they don't spread much when they bake), and bake for 11 minutes.
Let cool, and I would keep them out (unsealed) the first day otherwise you loose the crispiness! Enjoy these little guiltless pleasures, because we all need a treat sometimes :)