The majority of the world right now is confined, or partially confined, to their homes due to the current situation with Covid-19. Because of this, there is quite a stir on the internet – or at least from what I can see myself – about people losing their minds and not knowing how to occupy themselves to keep sane.

Personally, I am finding this time we are being given quite therapeutic. I am finding more time to get to things that I usually put off as my schedule can be quite full, and am trying new hobbies/ways to keep myself busy. For example, I am finally able to READ – something I have been putting off, or haven’t found the time to do in over 6 months (can you believe that?).

Nevertheless, this post is definitely not about me lecturing or teaching you how to entertain yourselves during this time; I am sure you can do that yourselves! What this post IS about however, is these delicious Gluten Free Double Chocolate Cookies that I have so happily entertained myself today with by making them. The even better news, is that there is a vegan option to these (WHAT?!?!). YES!!! So before I bore you more with my useless thoughts, below is the recipe to these amazing, soft and chewy little chunks of heaven. Enjoy!

Ingredients:

• 7 Tablespoons – Coconut Flour
• 1/3 Cup + 4 Teaspoons – Cocoa Powder
• 1 Teaspoon – Baking Powder
• 1/4 Teaspoon – Salt
• 7 Tablespoons – Room Temperature Coconut Oil (NOT MELTED)
• 3/4 Cup –  Coconut Sugar
• 6 Tablespoons – Nut Butter (I used peanut butter)
• 1 1/2 Teaspoons – Vanilla Extract
• 1 Egg + 1 Egg Yolk*
  • *Vegan Substitute:
    • 1.5 Tablespoons of ground chia seeds in 3 tablespoons + 2 1/4 teaspoons of water.
    • Let mixture sit for 5-15 minutes until gelatinous like an egg.
• 1 Cup Semi Sweet Chocolate Chips (Obviously vegan chocolate for Vegans)

Preparation:

• In a bowl, mix the Coconut Flour, Cocoa Powder, Baking powder & Salt. Set aside.
• In a stand mixer – or separate bowl with hand mixer, mix the Coconut Oil, Coconut Sugar, Nut Butter, & Vanilla Extract on low speed.
• Once your wet mixture is combine, add in the eggs. Mix on low speed.
• Slowly combine the dry ingredients that were set aside to your wet mixture.
• Once fully combined into a dough-like consistency, add in your chocolate chips. Mix with a spatula to avoid the chips breaking.
• Set the dough aside in the fridge to cool off, while you preheat your oven to 180 Degrees Celsius.
• Line your baking sheets and form little dough-balls that you place 4 cm apart.
• Make sure to PRESS YOUR DOUGH BALLS DOWN as THEY DON’T MELT.
• Bake for 10-13 min.
• Let cool on the baking sheet once out of the oven as they will continue to cook

 

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