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Double Chocolate Chip Kisses Cookies

  • Yield: 15 1x

Description

Gluten, egg, and dairy-free


Scale

Ingredients

Dry

  • 3/4 c. Gluten-free flour mix
  • 1/4 c. cocoa powder
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. xanthan gum
  • 1/4 tsp. salt

Wet

  • 4 Tbsp. vegan butter, melted
  • 1 Tbsp. flaxseed meal + 3 warm water, sit for 5 minutes to thicken
  • 1/2 c. non-dairy chocolate chips
  • 15 homemade White Chocolate Kisses (see beginning of the post for the link)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients until they are fully combined.
  3. In a small bowl, mix together the wet ingredients.
  4. Pour the wet into the dry ingredients and mix until just combined.
  5. Fold in non-dairy chocolate chips.
  6. Spoon cookie dough onto the baking sheet by the tablespoon. Bake for 8-10 minutes (the longer they bake, the crunchier they become so adjust to preference).
  7. Place a Kiss on each cookie directly in the center. Allow to cool on the sheet for 2 minutes before transferring to a wire rack to cool. If the Kisses are getting too melted, place the cookies in the freezer for just 5 minutes. They will have no problems setting at this point.