Chocolate Brownie Cookies (GF, DF, Vegan)

IMG_0508The other day I went grocery shopping and picked up a bag of Robin Hood’s Gluten Free all purpose flour. I was pretty excited to use it and since Justin’s mom and Aunt were over entertaining the kids, it was a great chance to try out a new recipe.

So I made some double chocolate chip cookies, which turned out to be brownie-like on the inside and perfectly crispy on the outside. They were SO good. Justin ate probably half the batch on his own. We made sure that there were some left to share with his Aunt and Mom (neither are Vegan or GF) because we were certain even they would like them. While they seemed slightly hesitant to try them at first, both of them were quite surprised and said how good they were. Justin’s mom even asked to take one home with her when she left – it happened to be her birthday that day – so I gave her a little container with a bunch of them in there.

I always say to Justin “Everything is better shared”, and this recipe is no exception. It makes about 2 dozen, so there will be plenty to go around. 🙂

CHOCOLATE BROWNIE COOKIES (GF, Dairy-Free, Vegan)

INGREDIENTS:
Wet Ingredients:
– 1/3 cup melted coconut oil
– 1/3 cup maple syrup/honey
– ½ cup granulated sugar (coconut, sucanat, cane, whatever you use)
– ¼ cup water
– 2 TBSP ground flax seed

Dry Ingredients:
– 1 cup all purpose, gluten free flour (I used Robin Hood GF all purpose, which has xanthan gum in it)
– ¼ cup cocoa
– 1 tsp baking powder
– Dash of salt

Other Ingredients:
– 1 TBSP Water
– 2/3 cup chocolate chips
– drizzle of maple syrup
– olive/grapeseed oil for greasing the cookie sheets

METHOD:

  1. Preheat oven to 350F.
  2. In a medium-large size mixing bowl combine coconut oil, maple syrup, sugar, water and flax seed in a bowl. Mix with a whisk until unified and smooth.
  3. In the same bowl, add in flour, cocoa, baking powder and salt then mix. Add in water and mix again until water is absorbed into dough.
  4. Add in chocolate chips and drizzle dough with a little bit of maple syrup/honey. Mix again until chocolate chips and maple syrup/honey are well incorporated into the dough. (Adding a bit more of the maple syrup at the end is what will help to create the crispy outside).
  5. Grease two cookie sheets with Olive oil or Grape-seed oil. This will help to caramelize the maple syrup/honey in the dough and create the crispiness on the outside of the cookie.
  6. Drop dough onto cookie sheet using a small spoon – ( This is not technical- I don’t use measuring spoons, just the small spoons from my cutlery drawer)- they end up being about 1-inch balls that I just pat down ever so slightly.  Bake in 350F oven for 9 minutes and place on cooling rack to cool slightly before eating.
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