Mexican Chocolate Chocolate Chip Cookies! Gluten and Diary Free.
 
Prep time
Cook time
Total time
 
Author:
Serves: 32 to 36
Ingredients
  • 1½ cups sorghum flour
  • ½ cup tapioca starch
  • ¼ cup arrowroot starch
  • ⅓ cup cocoa powder
  • ¼ cup D'Vash Date Nectar Cayenne
  • ¾ cup brown sugar
  • 1 tsp. xanthium gum
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1½ sticks vegan and soy free butter (I used Earth Balance) room temp.
  • 1 large egg room temp
  • 1 large egg yolk room temp
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 1 cup cinnamon sugar bits (King Arthur Carries or sub- cinnamon chips)
  • 1 cup dark chocolate chips (at least 72% cocoa for dairy free)
Instructions
  1. In a large bowl combine the flour, starches and cocoa powder. Add the rest of the dry ingredients and whisk to combine. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and brown sugar until creamy and lighter, about 3 minutes. Add the date nectar and mix to combine.
  3. Add the egg and yolk separately and mix completely before adding the next one. Scrape down sides and bottom of bowl as needed.
  4. Add the vanilla extract and vinegar, mix to combine.
  5. With mixer running on slow, add half of the dry ingredients and mix until just incorporated. Add the rest of the dry and mix until incorporated. Don't over mix.
  6. Stir in the cinnamon bits and the chocolate chips until evenly distributed. Chill dough covered in fridge for two hours up to 3 days.
  7. Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.
  8. Scoop out the chilled dough using a small ice-cream scoop with release or about a tablespoon and half of dough onto prepared pan. Don't space too close together. Chill for 10 minutes in the freezer.
  9. Bake for 16 to 18 minutes. Allow to cool on baking sheet on wire rack.
  10. Store cooled cookies in air-tight container at room temp for up to 2 weeks or freeze unbaked dough balls for up to 3 months.
  11. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/11/10/mexican-chocolate-chocolate-chip-cookies-gluten-and-diary-free-food-allergy-not-required/