3/4cupdairy-free chocolate chipsdivided in half (6 Tbsp each)
1flax egg or Bob's Red Mill Egg Replacer(1 egg = 1 Tbsp flax meal + 3 Tbsp warm water- let set to form a gel)
1/4cupbrown sugarpacked
1/2tspgluten-free vanilla extract
3/4cupshorteningNOTE: Read blog post for other 2 options
powdered sugaroptional
Instructions
Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
In a medium mixing bowl, combine: flour, cocoa, baking soda, and salt. Set aside.
In a small microwave-safe bowl, take 6 Tbsp of chocolate chips and melt in 30-second increments until melted (it usually takes me 90 seconds) and stir.
In a large mixing bowl, combine: flax egg or egg replacer, vanilla, brown sugar, and shortening. You can use a hand-mixer but don't overmix! Add the melted chocolate and stir until ingredients are combined.
Add the dry ingredients to the large mixing bowl and stir until combined.
Stir in the remaining 6 Tbsp of chocolate chips.
Form 1-inch dough balls and place them on lined cookie sheet, roughly 2 inches apart. Press down on them with a fork or finger if you want them to be a little flatter.
Bake for 10-12 minutes, or until a toothpick comes out clean from the middle of a cookie.
Remove from oven and let cool for about 5 minutes before transferring them to a wire rack to cool completely.
Optional: sprinkle with powdered sugar.
Enjoy!
Notes
As always: NO gluten. NO dairy. NO soy. NO nuts. NO eggs. NO bullshit.