Double chocolate anything is always an excellent idea. These cookies pair a rich chocolate base with sweet and melty chocolate chips, and are a dream come true if you can never get enough chocolate in your life. With a generous spoonful of vanilla buttercream frosting in between two cookies, these look like big, fresh Oreos.
Ingredients
- 1¾ cups brown rice flour
- ¾ cup unsweetened cocoa powder
- ½ cup potato starch
- 2 tablespoons arrowroot starch
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- ¾ cup + 1 tablespoon organic sugar
- ¾ cup agave nectar
- 0.33 cup + 1 tablespoon melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon organic blackstrap molasses
- 0.66 cup vegan semi-sweet chocolate chips
How to Make It
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, both starches, baking powder, baking soda, xanthan gum, and salt. Whisk to combine.
- In a medium bowl, whisk together the sugar, agave nectar, oil, vanilla, and molasses.
- Add the wet ingredients to the dry ingredients and mix well using a spatula. Fold in the chocolate chips until evenly distributed.
- Using your hands, roll the dough into golf-ball-size pieces and place on the prepared baking sheets. Press down to flatten each cookie to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about 1 inch apart.
- Bake for 12 to 15 minutes or until the cookies begin to look more matte than glossy. Let sit on the baking sheets for at least 20 minutes, to firm up. Transfer to a cooling rack to cool completely, or eat them all right away.
