Even though Christmas is all over for another year, I thought I'd share this recipe because these cookies were deeelicious! And you could always leave out the candy canes and add in some peppermint oil to make them choc peppermint cookies for anytime of the year ;)
This recipe is adapted from the Babycakes cookbook.
Gluten free double chocolate cookies (makes about 24)
1 cup coconut or canola oil
1 1/4 cup organic raw sugar
1/3 cup well mashed sweet potato (or applesauce, but I think the sweet potato worked really well in these)
1 tsp salt
2 tbls vanilla extract
A few drops of peppermint oil (optional)
1/4 cup flax meal
1/2 cup cocoa powder
1 1/2 cups Bob's Red Mill all purpose gluten free four
1 tsp baking soda
1 1/2 tsp xanthan gum
1 cup vegan chocolate chips
200 grams vegan white chocolate (or you can use dark chocolate)
Crushed candy canes (if you're in Australia, Coles' homebrand candy canes are vegan)
Preheat oven to 160C and line 2 baking trays with parchment paper.
Whisk together the oil, sugar, sweet potato, salt, vanilla & peppermint if using. Whisk really well until everything is fully emulsified and the oil doesn't separate. It will take a few minutes and will look really thick.
In another bowl whisk together the cocoa, flour, baking soda and xanthan gum.
Mix the flax into the wet ingredients, then stir through the flour mix. Mix in the chocolate chips.
Scoop balls of dough onto the baking trays leaving a few centimetres between each cookie. Flatten slightly with your hand to help them spread.
Bake for 14 minutes rotating the tray halfway through.
Once cookies are cool, melt the white chocolate with a teaspoon of coconut oil in a teacup, or something that you can dip a cookie into. Dip one half of each cookie into the chocolate and place on a tray, or you could use a spoon or piping bag to drizzle the chocolate over the cookies Sprinkle with crushed candy canes and let them set.
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