Double Chocolate Mocha Cookies Gluten Free And Vegan Food

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
• In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
• Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they're evenly distributed in the dough.
• if your dough is too sticky or it's a super hot day, you can chill the dough in the refrigerator for 10 minutes.
• Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
• Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
• Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you'd like on top.
• store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

DOUBLE CHOCOLATE MOCHA COOKIES (GLUTEN-FREE AND VEGAN!)

Steps:

• In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
• In a smaller bowl, stir together grapeseed oil, agave and vanilla.
• Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
• Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
• Bake at 350° for 7-8 minutes.
• Cool and serve.

DOUBLE CHOCOLATE MOCHA BISCOTTI

Steps:

• In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar until the dough forms a ball.
• Remove dough from food processor and work in dark chocolate with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.
• Serve.