American•indulgent

Triple Chocolate Cookies (Gluten-Free Diary-Free)

A gluten-free dairy-free take on classic chocolate chip cookies. These cookies are chewy, crunchy on the edges, very chocolatey, and taste like more!

Ingredients

Quantities are shown as originally provided.

2 Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
½ cup Cacao Powder
⅔ Cup Brown Sugar (dark or light works)
⅓ Cup White Granulated Sugar
1 Cup Vegan Butter (softened)
1 cup Dairy-Free Dark Chocolate Chips ((melted))
1 Large Egg
1 Tsp Vanilla Extract
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Pinch Sea Salt
11 oz Bag of Dairy-Free Milk Chocolate Chips (add more or less according to your preferences)
+ Sea Salt for topping (optional)

1
In a medium bowl, mix together flour, baking powder, and baking soda until the baking powder and baking soda are evenly distributed. Set aside.
2
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
3
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
4
In a medium, oven-safe bowl, Melt 1 cup dark chocolate chips. Mix cocoa powder into melted chocolate. Add to dough and mix until combined.
5
Fold in milk chocolate chips. (Use as much or as little as you'd like!)
6
Cover with plastic wrap and refrigerate for at least 2 hours, or until the dough is firm.
7
After chilling, preheat oven to 375°F.
8
Scoop approx. 2 tbsp of dough (it will be tough) onto parchment lined baking sheet. If the dough crumbles, squeeze it into a ball and place on parchment. Fit as many scoops of dough on the baking sheet as possible (they won't spread).
9
Bake at 375°F for 10 minutes or until edges are golden brown and the cookies are cooked through to your liking. Top with sea salt immediately after baking (optional), then place on cooling rack.
10
Repeat with remaining dough.
11
Enjoy!