Gluten-Free Dark Chocolate Chunk Cookies

My Ode to Cookies.

Quick question. Which camp are you in? The You Can Never Have Too Many Cookie Recipes camp- or the Enough with All the Cookie Recipes contingent? You already know which faction I belong to. I don't even have to say it. In fact, I might even rename my culinary caucus. Something like, You Could Never In a Million Spectacular Carbon Infused Star Struck Years Have Too Many Cookie Recipes, Goddess Forbid.

Why all the cookie love?

Life is short, number one. And just because I have celiac disease (for twenty years and counting) doesn't mean I surrender to a life without chocolate chip cookies. I'm not giving up on warm-from-the-oven melty chocolate goodness. I'm most definitely not settling for any month old pre-packaged gluten-free poor excuse for a cookie. No way. Not gonna happen.

Because a good cookie is no small thing.

A good cookie can make you smile, even after a long, achingly crappy day. A good cookie might even bring you a kiss. Or little arms of appreciation wrapped around your neck. A good cookie might make you a new friend. Or prove to the class that you're not a total, allergic freak living on weirdo food that you have to feel sorry for and throw bread balls at.

A good cookie can make you feel like you belong.

So make today- this week- this year- delicious.

And be safe out there, my friends.

Karina xo

Karina's Chocolate Chip Cookie Recipe with Dark Chocolate Chunks

Originally posted 2009 by Karina. Updated in 2021.

This cookie recipe is vegan (which means it is not only gluten-free, but also free of dairy and eggs). If you prefer to use dairy butter and eggs, feel free. This is a versatile recipe, and it works both ways.

Ingredients:

2 3-oz vegan dark chocolate bars, cut up into chunks; set aside

In a bowl, whisk to combine and set aside:

1 cup sorghum flour

1/2 cup brown rice or millet flour

1/2 cup GF buckwheat flour

1/4 cup cassava or tapioca starch or potato starch (not potato flour!)

1 tablespoon arrowroot starch

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon baking soda

In a separate large mixing bowl, beat till smooth:

1 1/4 cup organic light brown sugar

1/4 cup organic white cane sugar

3/4 cup light olive oil

Add:

1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water till frothy

2 tablespoons warm water

1 tablespoon bourbon vanilla extract

Instructions:

Beat until creamy.

Add the dry ingredients a little at a time and beat the batter for two minutes.

Add in the dark chocolate bar chunks; stir by hand to combine. Cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly- not too flat or the cookies will spread too thin.

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch. They crisp as they cool.

Cool cookies on a wire rack.

Wrap in foil and freeze in freezer bags for future g-free treats.

Makes 18 to 20 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

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