These little cookies pack rich chocolatey flavour into a tiny bite. They also happen to be gluten free. Virgin coconut oil stands in for butter making these a little healthier than your average cookies.
Two-Bite Chocolate Cookies [Vegan, Gluten-Free]
- 1 1/2 cups brown rice flour
- 1/4 cup arrowroot starch
- 1/4-1/3 cup raw cacao powder or cocoa powder
- pinch of salt
- 1/4-1/3 cup coconut sugar
- 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- Optional Topping: Mini vegan chocolate chips
- 4-5 tablespoons virgin coconut oil (solid)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 1/2 tablespoons liquid sweetener (I used raw honey (not vegan) to keep the recipe vegan use coconut nectar or brown rice syrup)
- Add wet ingredients to the dry mixture and blend well. TASTE! Is it sweet enough? Add more coconut sugar or maple to sweeten to your taste, blending in well before you taste. Once you like the taste, the dough should still be crumbly.
- Add a small splash of water or non dairy milk and blend well to form a smooth soft dough. Scoop out teaspoon sized amounts of dough and gently roll each clump into a smooth ball. Arrange the balls of dough evenly on a parchment paper lined baking sheet. Cup a ball in your palm gently and press your thumb or a smaller finger to make a dent in the middle, Place back on the baking sheet and repeat to make dents in all the balls.
- Grab some mini chocolate chips. Drop 4-6 mini chips (or 2 standard sized chips) into each dent. Gently press the chips in to connect them to the dough, but do it gently enough to preserve the shape of the cookie.
- Place baking sheet in freezer for 30 minutes. After 20 minutes, preheat oven to 370°F. Once the balls have been chilled, bake them in the hot oven for 10-13 minutes until slightly golden brown on the bottom and semi-firm to the touch. Cool on a rack until room temperature. Serve immediately or store in fridge or cookie tins for later.