Post-Kid Kitchen: Double Chocolate-Chip Cookies

I was planning to share the details of the gluten-free vegan sausages I mentioned recently, but we were completely out of beans. (The secret ingredient is beans, by the way.) Now that there are 17 lbs. of dried beans in my house, sausages are next on the list of things to make. But first, cookies.


I shared a recipe almost identical to this one last year, but for some reason, I can never find it when searching my own blog. (This online space is not only my health journal and baby book, it's also my recipe box.) So here it is again, with a few minor changes. This version omits the marshmallows, because I don't usually keep them on hand, but I still stand by vegan marshmallows as a cookie additive.

Chocolate-Chocolate Chip Cookies
Makes about 18 cookies

1 1/2 cups gluten-free all-purpose flour, divided
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
1/3 cup canola oil
3/4 cup sugar
4 tsp ground flaxseeds
1/4 cup coffee (or non-dairy milk)
1 tsp vanilla extract
1/3 cup chocolate chips

Preheat the oven to 375 F. Line two cookie sheets with parchment paper. In a medium bowl, sift together 1 cup flour, cocoa, baking powder, baking soda, salt, and xanthan gum. In separate large bowl, whisk together oil, sugar, flaxseeds, coffee (or milk), and vanilla. Add the dry ingredients to the wet ingredients and mix well.

This is where things get less precise. Start folding in the remaining flour a few tablespoons at a time until you get something that looks like dough instead of batter. You're going for a dough that is stiff enough to hold its shape when dropped out of a cookie scoop. (You do have a cookie scoop, right? If not, get one. They're inexpensive and awesome. I use mine all the time, not just for cookies, but also for serving nut butter, forming perfect meatless balls, and making teeny scoops of ice cream to amuse my preschooler.)

Fold in the chocolate chips. Use a cookie scoop to drop generous tablespoons of dough onto cookie sheets. Leave about an inch and a half between cookies. Bake 11 minutes. Remove from the oven and let cookies cool for 5-10 minutes before transferring to a wire rack to finish cooling.


Devour immediately, or store up to five days in an airtight container. Rob informs me that these also make excellent ice cream sandwiches.


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