These are the chocolate version of a chocolate chip cookie. They are great to make with kids and take very little time or special ingredients. While I'm still working out a regular chocolate chip cookie recipe, these have become my standby.
Any type of chocolate chip will do; and I tend to up the quality if I'm making these for guests. If you aren't allergic to nuts, they taste great with hazelnuts. Failing that, sandwiching two cookies around a tablespoon of chocolate-hazelnut spread is a decadent treat perfect for a Tuesday afternoon.
The espresso powder, if you choose to use it, has very little flavor on its own. Coffee is a wonderful accompaniment to chocolate and enhances its flavor. Used sparingly in baking it adds charming zip.
Makes about 20 cookies
COOKIE INGREDIENTS:
1 1/2 cups wheat free flour
1 cup cocoa powder
1 tsp xantham gum
1/2 tsp baking soda
1 tbs instant espresso powder mixed with 1 tbs water or 3 tbs brewed coffee (optional)
1 tbs vanilla
1 cup brown sugar
1 tbs molasses
1/2 cup white sugar
1/3 cup apple sauce or prune puree
1/2 cup oil
1 egg replacement
chocolate chips
COOKIE DIRECTIONS:
In your stand mixer, beat the sugars, molasses, oil, and apple sauce together. When this is combined, add coffee (if using) and vanilla. In a separate bowl, whisk together the cocoa, flour, xantham gum, and baking soda. Using a sieve, sift this mixture into the oil mixture and, on low speed, combine. Add the egg replacement and quickly beat in. Stir in the chocolate chips. Drop by generous tablespoon onto a parchment lined baking sheet, flattening the dough out a bit with a spoon and bake at 325 degrees for about 12 minutes.
Store in an airtight container for up to a week.
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