These chewy, brownielike cookies contain a double dose of chocolate and are full of Enjoy Life Boom Choco Boom chunks. They’re perfect for every chocoholic (and I should know!).

　　

Ingredients

makes 24 2-inch cookies

　　1 1/4 cups Basic Gluten-Free Flour Mix (page 19)

　　1/2 cup unsweetened cocoa powder

　　1/2 teaspoon xanthan gum

　　1/2 teaspoon baking soda

　　1 teaspoon cream of tartar

　　1/4 teaspoon salt

　　1/3 cup canola oil

　　1/3 cup rice milk

　　2 teaspoons pure vanilla extract

　　2/3 cup granulated sugar

　　1 cup Enjoy Life Rice Milk Boom Choco Boom bars, chopped into chunks (about 4 [1.4-ounce] bars), or 1 cup dairy-free, soy-free chocolate chips

　　

Step 1

Preheat the oven to 325°F. Line two baking sheets with parchment paper.

　　

Step 2

Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and rice milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.

　　

Step 4

Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.

　　

Step 5

Scoop out the dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.

　　

Step 6

Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.

　　

Step 7

Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.

　　Allergen-Free Baker's Handbook