Double Dark Chocolate Chip Cookies (Vegan, Gluten-free)
Angela Marinelli, M.S., M.Ed.
I use soy-free
non hydrogenated shortening
plus 2 tsp unsweetened applesauce
raw cacoa powder
AP gluten-free flour blend or AP Paleo blend (for grain-free option)
allergy-free dark chocolate morsels or Paleo Chunks
Preheat oven to 350F.
Line baking sheets with parchment or silicone mats.
With a mixer beat Earth Balance, shortening, and palm sugar until blended, about 30-60 seconds. Add applesauce and vanilla. Beat until blended, about 30 seconds.
Add dry ingredients. Beat on lowest speed. Beat in hot water on lowest speed. Fold in chips.
Scoop batter onto lined baking sheets. I use a 1-2 tsp size scoop. Leave 1" between cookies. Gently pat down.
Bake for 8-9 minutes or until just set. Remove from oven and let set on pan for a couple minutes. Transfer to cooling rack. Let completely cool before storing.
Store in an airtight container for up to 1 week, or freeze for up to 3 months.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017