Double Chocolate soft cookies -- whole foods, plant based, gluten free deliciousness

For when oatmeal chocolate chip is not going to ring that bell, these double chocolate pieces of fabulousness may be just what you need.

These big, soft, puffy cookies are halfway between cake and cookie -- and they are chocolatey enough for even the most thorough-going of chocolate lovers. The best part is how good they are for you. All the decadence and satisfaction you could want, all while fuelling you well.

Cacao is a dark flavour, and my rule of thumb tends to be you need an addition of sweetener on a 1:1 ratio with however much cacao you put into something. Hence, since there is 3/4 cup cacao in these, there's an additional 3/4 cup date sugar on top of the coconut sugar in them. However, you are welcome to reduce that to whatever suits your own palate.

Finally, when it comes to grain flours, they are not all equal. However, these 'cakies' are super forgiving, and you can certainly sub in your favourite gluten free flours instead of millet. I love sorghum (super high in protein! tastes nice! delicate texture!) and oat flour, some people like brown rice flour or whatever. You do you. You may have to play around a little with quantities to make it work out perfectly, but what's a 1/4 cup rolled oats more or less between friends?

equipment needed:

measuring cups
measuring spoons
mixing bowls
whisk
4 tablespoon scoop (optional) or soup spoon
fork and cup of water
baking sheets and silicone mats (or parchment)
oven
timer


ingredients:

a)
2 cups water
1/4 cup avocado oil (or 1/4 cup melted coconut oil)
1 tbsp molasses
1 tsp vanilla extract
1 tbsp apple cider vinegar

b)
1 cup coconut sugar
3/4 cup date sugar

c)
1 cup almond flour (or sunflower seed flower for a nut-free version)
1/2 cup tapioca powder
1/4 cup millet flour
3/4 cup cacao powder

d)
1/2 cup chickpea flour
1/4 cup soy milk powder

e)
1/2 tsp salt (earth salt, why not)
1 tsp xanthan gum
1/2 tsp tonka bean powder (optional!)
1 tsp baking soda
1 tsp cream of tartar

f)
1 cup oat flakes

g)
1 or 2 cups of chocolate chunks


directions:

preheat oven to 345

1. In a medium sized bowl, combine the ingredients from a) and b), and whisk well
2. In a large bowl, combine the ingredients from c), d), e) and f), and whisk or stir until fully mixed
3. add the wet ingredients to the dry ingredients, and stir very very well, until completely incorporated
4. add in g)
5. using a 4 tbsp scoop, deposit equal lumps of the cookie dough onto the lined cookie sheets, aiming for about 12 per cookie sheet, until all the cookie dough is used up (I squeeze them all onto 2 baking sheets -- they won't spread at all)
6. using a fork dipped in water, (slightly) flatten and shape the cookie dough
7. bake at 345 for 25-30 minutes
8. allow to cool on the baking sheets, and then remove with a metal spatula