Gluten Free and Vegan Cocoa Chocolate Chip Cookies Recipe

After much experimenting, I finally put together a recipe for gluten free and vegan cocoa chocolate chip cookies, or double chocolate cookies, as I also call them. I have been working with different recipes trying to find a good gluten free cookie recipe with wholesome ingredients...here is the result:

*1/2 cup plus 2 tablespoons rice flour (I use a blend of brown rice flour, white rice flour and sweet rice flour)

*1 tablespoon coconut flour (if you don't have coconut flour, you could replace this with tapioca flour)

*2 tablespoons almond meal/flour (or grind your own almonds finely)

*1/4 cup unsweetened cocoa powder

*1/2 teaspoon baking powder

*1/4 teaspoon baking soda

(Mix the above ingredients together in a small mixing bowl)

*4 tablespoons margarine (I use Earth Balance organic margarine)

*1/3 cup coconut palm sugar (you can also use your own white sugar)

*1 tablespoon flax powder mixed with 3 tablespoons warm water to replace an egg...let this sit for a few minutes before mixing into the batter. (If you're not a vegan, you could use a real egg.)

*1 teaspoon pure vanilla extract

(Beat the above wet ingredients in a mixer...or by hand works, too. If the dough is dry, add some milk {the kind of your choice...rice, soy, etc.} one teaspoon at a time until the dough is moist enough).

Then, add the prepared dry ingredients to the wet ingredients and mix well.

Then add and mix in:

*1/3 cup chocolate chips

*Place small balls of the cookie dough on a cookie sheet and bake for 10 minutes at 350 degrees. Allow to cool briefly on cookie sheet before removing. Makes approximately 12-18 cookies, depending on the size of cookie dough balls you use.