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PREP TIME:
10 Minutes

REFRIGERATION:
1 Hour

COOK TIME:
14-18 Minutes

TOTAL TIME:
1 Hour 28 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Vegan
Yield: 12-16 Cookies

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Ingredients:

  • 2 TBSP Pure Maple Syrup
  • ½ Cup Organic Canola Oil
  • ¼ Cup Water
  • ¾ Cup Coconut Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup Cassava Flour
  • ½ Cup Gluten Free Baking Flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Himalayan Sea Salt (or any fine salt)
  • 1/3 Cup Cacao Powder
  • ¾ Cup Dark Chocolate Chips (70% or higher – I used Enjoy Life Brand)

Instructions:

  1. In medium mixing bowl, mix the following ingredients until combined – syrup, canola oil, water, coconut sugar & vanilla extract.
  2. Add in the other ingredients: both flours, baking powder, baking soda, salt & cacao. Try not to overmix.
  3. Slowly fold in the chocolate chips.
  4. Refrigerate dough for a minimum of 1 hour.
  5. When ready to bake, let sit on counter 15-20 minutes.
  6. Preheat Oven: 350 Degrees
  7. Line cookie sheets with parchment paper.
  8. Scoop cookies and spread evenly among 2 cookie sheets. Will make between 12-16 cookies.
  9. Baking Time: All ovens vary! Start checking around 12-14 minutes. Can take up to 18 minutes.
    Baking Tip: Watch cookies CAREFULLY! They can overbake super-fast!
  10. Cool on counter for about 2 minutes and transfer to cooling rack.

*Try and use all organic ingredients if possible.