Here is the recipe for glutenfree chocolate cookies to end all other recipes because this one is so simple to make, so "chocolaty", and so delicious you won't believe it! No dairy and no eggs are needed for this scrumptious cookie recipe, and the cherry on the cake (or should I say, on the "cookies") they are glutenfree! I promise you are going to love it!

THE BEST GLUTENFREE CHOCOLATE COOKIES EVER! NO EGGS & DAIRY FREE


INGREDIENTS:
(MAKES 8 COOKIES)

1/2 cup of sugar
1/4 cup of coconut oil or melted vegan butter or melted margarine
3 4 tablespoons of vegan milk or water
4g (a tablespoon) of psyllium husk powder
1/2 teaspoon vanilla extract
1 + 1/4 cups of glutenfree oatmeal flour
1 teaspoon baking powder
Pinch of salt
Chocolate chips
2 tablespoons of cocoa powder


METHOD:
Mix well the sugar and coconut oil, the melted vegan butter, or the melted margarine, the vegan milk, and the psyllium.
Add the vanilla essence, oatmeal flour, cocoa powder, baking powder, a pinch of salt, and the chocolate drops. Mix again.
Allow the batter to rest for 5 minutes, then grease a large baking sheet with oil or vegan butter. If the dough is too dry add one or two tablespoons of milk or water more so the dough doesn't break while you are making the discs and they don't get dry after baking.
Grease your hands as well with a bit of oil or butter, scoop the batter from the bowl with a spoon, make medium size balls by rolling the dough between your hands, and flatten the top of it a bit so they form a disc sort of shape.
Place the cookie discs on the baking sheet, and allow the cookie discs to be far away from each other as they will get larger when cooking.
Add more chocolate chips on top of the cookie discs.
Bake the cookies in a preheated oven for 12 to 15 minutes.

IMPORTANT TIP! After the cookies are ready and you remove the baking sheet from the oven, do not attempt to remove the cookies from the baking sheet until they have COMPLETELY COOLED TO ROOM TEMPERATURE otherwise the cookies will fall apart.


CUPS CONVERSION FOR THIS RECIPE:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz

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THE BEST GLUTENFREE CHOCOLATE COOKIES EVER! NO EGGS & DAIRY FREE Recipe by Chef Jana Pinheiro