Double Chocolate Cookies

I like chocolate chip cookies. Yet even more than that I like double chocolate cookies, which are chocolate cookies with chocolate chips. If you couldn't tell, I have a thing about chocolate. The more the better, really. My rationalization for figuring out how to make wheat-free, dairy-free, soy-free, and egg-free double chocolate cookies right now is that my old cookie standby doesn't work anymore for our family. I used to make peanut butter cookies all the time, but then Naomi was diagnosed with a peanut allergy. So I tried making sunflower seed butter cookies, but they just don't taste quite the same, and Michael doesn't prefer them. And if you take out the egg, they really aren't at all like the chewy peanut butter cookies I used to make. Therefore, since peanut butter cookies don't work for us right now, I had to come up with a double chocolate cookie recipe instead.

My recipe is adapted from a recipe for chewy vegan chocolate chocolate chip cookies. What I like about these cookies, besides the chocolate, is that they are very easy and quick to make. From the time you start to the time that the cookies have cooled and are ready to be eaten is not more than 30 minutes. Be warned: in addition to being easy to make, these cookies are rather addictive. I only bake 12 at a time because otherwise I eat way too many.

Double Chocolate Cookies
makes as many cookies as you want

Ingredients for 12 cookies:

• 2 Tbsp. rice milk
• 1/2 Tbsp. Bob's Red Mill ground flax seed meal
• 1/2 cup Bob's Red Mill Gluten-free flour
• 3 Tbsp. Ghirardelli unsweetened cocoa
• 1/4 tsp. baking soda
• 1/8 tsp. sea salt
• 3 Tbsp. granulated white sugar
• 3 Tbsp. light brown sugar
• 3 Tbsp. canola oil
• 1/2 tsp. vanilla extract. Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1/4 cup dairy-free chocolate chips. I recommend Ghirardelli, Trader Joe's, or Enjoy Life semi-sweet chocolate chips.

Ingredients for 24 cookies:

• 1/4 cup rice milk
• 1 Tbsp. Bob's Red Mill ground flax seed meal
• 1 cup Bob's Red Mill Gluten-free flour
• 1/4 cup + 2 Tbsp. Ghirardelli unsweetened cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/3 cup granulated white sugar
• 1/3 cup packed light brown sugar
• 1/4 cup + 2 Tbsp. canola oil
• 1 tsp. vanilla extract. Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1/2 cup dairy-free chocolate chips. I recommend Ghirardelli, Trader Joe's, or Enjoy Life semi-sweet chocolate chips.

Instructions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Heat the rice milk in the microwave and then stir in the flax seed meal.

In a medium bowl combine the flour, cocoa, baking soda, and salt. In a separate smaller bowl mix together the white sugar, brown sugar, canola oil, vanilla, and the rice milk and flax seed mixture. Stir the liquid ingredients together until completely combined. Then make a hole in the middle of the dry ingredients and pour in the liquid ingredients. Stir just until you don't see any more dry bits. Fold in the chocolate chips.

Then take a teaspoon and scoop rounded teaspoonfuls onto the parchment paper, leaving about two inches between each scoop of dough. Bake for 10 minutes. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. If you have any cookies left after they have cooled completely, place them in an airtight container.