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Double Dark Chocolate Chip Cookies (gluten-free, dairy-free, egg-free, vegan)

Posted Oct 17 2009 12:00am
It was a long week. Too many things to do. What do I need? A good cookie to cheer me up. Just because I can't eat gluten shouldn't mean I need to forget about cookies. Cookies...how could I ever live without a good cookie?! Impossible. If you are a gluten-free person and you think you had to forget about ever indulging in a warm cookie from the oven with a glass of hot chocolate or coconut milk to cheer you up.... think again. This recipe will change you, these cookies will make you think differently. There is more hope for tomorrow. Don't loose sight of better health with keeping up with the gluten-free diet, but to cheat.... no never, but to indulge in a little treat....yes, you must!
A good cookie will make you forget the problems at hand. Sit down and enjoy a minute to savor the great things in life. There is so much to be thankful for. There is so much to not fret over. A good cookie can make you feel like you are normal, like you belong. A good cookie makes a rainy day pass, and a long week subside. So don't pass life by hoping for something else... just live, hope, and make some cookies.

Double Dark Chocolate Chip Cookies Recipe:
1 cup of sweet sorghum flour
1 cup of nut meal/flour (I used almonds that I grind up in my coffee grinder. Or you can use hazelnuts as well)
3 TB of dark cocoa powder or raw chocolate powder
1 ts. of baking powder
1/2 ts. of sea salt
2/3 cup of sucant (dehydrated sugar cane)
1/3 cup of agave nectar
1/2 cup of melted coconut oil or grapeseed oil
1/4 cup of coconut milk (or a tad more...enough to have sticky mixture)
1 TB of pure vanilla extract

1 cup of dark chocolate chips, or allergen-free chocolate chips
1 cup of dried cranberries, or you could also use cherries

Mix all the dry ingredients together and then add in the oil and the liquids. Mix very well for a few minutes and you want to make sure that the batter is very sticky. It is different than "regular" cookie batters because you want it to be a little more wet and sticky so that it will not be too dry. After mixing pour in the chocolate chips and the dried cranberries and mix well again. To spoon out on the baking sheet make sure you lay some parchment paper down so that they do not stick, and then spoon out large teaspoon sized balls on the pan. Spread them out just a bit so that they can bake evenly. 

Bake at 350 degrees for about 18 minutes and then pull them from the oven to cool for about 10 minutes before moving from the pan. This recipe will make 24 cookies.  They are so yummy when warm, but hold their textures and yumminess for days. 
Well friends, you know how I will be relaxing this weekend. With some tea, cookies from the oven, and with some dear friends to share my treats. Enjoy!!!
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