Double Chocolate Cookies: Free of Gluten, Dairy, Peanuts, Egg Yolks, and More

 

Need a chocolate fix? You’ve come to the right place! If you’re a chocolate lover, these delicious, double-chocolate cookies are guaranteed to be a new favorite!

A chocolate cookie with chocolate chips inside–this truly is the ultimate chocolate seeker’s treat! Not only are they soft, chewy, and satisfying, these cookies are also free of many common allergies.

The tartness of the raspberries together with the sweetness of the chocolate makes you savor every bite.

But of course, you don’t need raspberries to enjoy these chocolate-y wonders!

Ingredients:

• 1 cup softened Soy Free Earth Balance

• 1 1/2 cups white sugar

• 2 egg whites

• 2 teaspoons vanilla extract

• 1 cup King Arthur Measure for Measure Gluten Free Flour

• 1/4 cup tapioca starch

• 1/4 cup millet flour

• 1/4 cup sorguhm flour

• 1/4 cup almond flour

• 2/3 cup cocoa powder

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/2 cups Wegmans semisweet chocolate chips or Enjoy Life chocolate chips

• fresh or frozen raspberries (optional)

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix butter, sugar, vanilla, and egg whites.
3. Stir in cocoa, baking soda, and salt.
4. Stir in Measure for Measure gluten free flour.
5. Add chocolate chips.
6. Stir in the rest of the flours.
7. Roll dough into balls. If dough is too dry, add just a little bit of water before rolling.
8. Bake for 8-10 minutes. If adding raspberries, press into center of cookies after four minutes, then put the cookies back into the oven for another 4 minutes or until done.
9. Allow to cool on the pan for two minutes before transferring to a plate or cookie rack.

10. Enjoy!

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