Double Chocolate Vegan & Gluten Free Cookies

By Carol McFarland June 24, 2016

Prep Time : 10 minutes
Cook Time : 10 minutes
Yield : 20
Allergens : Dairy Free, Gluten Free, Vegan

Ingredients

Sugar and Crumbs Chocolate Cherry Cocoa Powder - 2 Tbsp
Plain Gluten Free Flour - 175g
Baking Powder - 1/2 Tsp
Bicarbonate of Soda - 1/4 Tsp
Salt - 1/4 Tsp
Dairy Free Spread - 115g
Caster Sugar - 100g
Maple Syrup - 2 Tbsp
Rice Milk - 2 Tbsp
Dairy Free Chocolate Chips - 70g
Xanthan Gum - 1/2 Tsp Optional (if you want a stronger crumb)

Instructions

Preheat oven to 190c and grease a flat baking tray with some extra dairyfree spread

Cream together dairy free spread and sugar until combined, add in the syrup then stir in the dairy free milk

Sift the flour, cocoa powder, xanthan gum, baking powder, bicarbonate of soda and salt in a large bowl and whisk well

Slowly stir dry ingredients into the spread/sugar mix until you have a soft sticky dough then stir in chocolate chips

Use a large spoon to scoop a heaped spoon of dough and drop this onto the baking sheet making sure you leave 2-3cm in between each cookie so it has room to spread when baking, carry on until you have used all the mix, you may need to bake in batches.

Bake in the oven for 8-10 mins then transfer to a cooling rack to cool completely

Enjoy !