Wednesday, October 20, 2010

Chocolate Chocolate Chip Cookies {vegan/gluten-free}

Clearly I've been into making cookies lately. A sub-par attempt at vegan/gluten-free brownies led me to believe I should continue making cookies, this time to satiate some sort of chocolate craving I was having. I originally made these cookies (using oil instead of margarine for chewiness) in the ice cream sandwiches I made this past summer. They're just as good sans-ice cream filling and were received with great welcome by friends and coworkers alike.

(Adapted from the Post Punk Kitchen)

3/4 cup vegan margarine (at room temperature)

2 cups sugar

2 teaspoons vanilla

1 tablespoon ground flax seed, plus 1 teaspoon ground flax seed

1/2 cup soymilk

2 cups gluten-free flour

1 tsp. xanthan gum

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet vegan chocolate chips

Preheat oven to 350°F.

Combine the ground flax seed and soy milk in a small sauce pan. Whisk over medium heat until gently boiling. Remove from heat and set aside.

In a large bowl, sift together cocoa, flour, baking soda,

salt, and xanthan gum.

Cream the sugar and margarine using an electric mixer. Add the flax/soy milk mixture and mix well. Stir in the vanilla.

Slowly mix in the dry ingredients.

Mix in the chocolate chips. Roll dough into 1" balls and place on a cookie sheet prepared with a silpat or parchment papper. Flatten dough balls slightly with the palm of your hand.

Bake for 9-10 minutes. Let cool slightly, remove from pan, and cool completely on a wire rack.

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