These soft, cakey spiced double chocolate cookies are vegan, gluten free, soy-free, nut-free, and grain-free -- perfect for friends or family with allergies or sensitivities. They taste like good bakery-style soft cookies (vegan and gluten free or not)! Check them out, and try to not eat the whole tray right out of the oven!
Double Chocolate Gingerbread Cookies [Vegan, Gluten-Free, Nut-Free, Soy-Free, Grain-Free]
- 1 ripe banana
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- 2 heaping tablespoons cacao powder
- 1 cup buckwheat flour
- 1 cup quinoa flour or rice flour
- Stevia (a sachet or several drops of stevia concentrate). Use more coconut sugar if you omit this ingredient
- 4-5 tablespoons liquid sweetener (agave or maple syrup)
- 1/4 cup coconut oil
- Good pinch of salt
- 1 teaspoon cinnamon
- 1/3-1 teaspoon ground ginger (your call)
- 1/8-1/4 teaspoon ground cloves (your call)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ac vinegar
- 1/3 cup chocolate chips
- Preheat oven to 350 °F.
- Add banana, cacao, olive oil, coconut oil, coconut sugar, salt, spices and liquid sweetener to a mixing bowl. Mash together until the banana is well mashed, then whisk mixture for a couple of minutes. Add the baking powder, baking soda and vinegar a whisk to incorporate.
- Stir in the flours until well mixed. Stir in about 1/4 cup of hot water to thin to a thick cake or brownie batter consistency.
- Stir in chocolate chips. Taste the cookie dough (if you are ok with that) to test its sweetness. Add more flour if too sweet, or more coconut sugar if not sweet enough, mixing well.
- Using a large spoon, drop spoonfuls of the batter on parchment lined baking sheets, ensuring an inch around each so the cookies can spread as they bake.
- Bake for 10-11 minutes, rotating your trays half way through for best results. They are done when the bottoms are brown and the tops are soft but not too soft. These can burn easily so take them out on time.
- Cool and enjoy.