Double Dark Chocolate Chip Cookies


During an afternoon with friends it was decided there was a need to bake something with chocolate in it. (Honestly, though, when is there not a need?)

Double Dark Chocolate Chip Cookies by Raia's Recipes

This original recipe came from Cybele Pascal’s cookbook, The Allergen-Free Baker’s Handbook. After some tweaks and substitutions, I think these were a winner! 🙂

Double Dark Chocolate Chip Cookies
Free of gluten, dairy & eggs.
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  1. 1/2 c. sorghum flour
  2. 1/2 c. potato starch
  3. 1/4 c. rice flour
  4. 1/2 c. cocoa powder
  5. 1/2 c. evaporated cane juice
  6. 1 t. cream of tartar
  7. 1/2 t. xanthan gum
  8. 1/2 t. baking soda
  9. 1/4 t. kosher salt
  10. 1/3 c. milk of choice (I like to use my homemade coconut milk)
  11. 2/3 c. applesauce
  12. 2 t. vanilla (I like to make my own)
  13. 1 c. dairy-free dark chocolate chips
  1. Preheat oven to 325.
  2. In large bowl, whisk together dry ingredients.
  3. In separate bowl, combine milk, applesauce and vanilla.
  4. Stir wet ingredients into dry ones and fold in chocolate chips.
  5. Scoop heaping spoonfuls onto ungreased cookie sheet and bake for 10-12 minutes.
  1. Makes about 3 dozen.
Raias Recipes

{This recipe is linked to Allergy-Free WednesdaysAnti-Procrastination TuesdayFat Tuesday, From the FarmFull Plate Thursday, Gluten Free FridaysGluten Free Wednesdays, Real Food FridaysReal Food Wednesdays, ShineSlightly Indulgent Tuesdays, Tasty Tuesdays, Tickle My Tastebuds, Waste Not Want Not, What to Do Weekends.}


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