Tuesday, February 4, 2014

salted chocolate chip molasses cookies {gf,v}


It all started with a little craving. cookies. I wanted cookies. But not just any kinda cookies. Something different. They would need chocolate (of course), but I wanted something more than just chocolate chip. After a bit o' thinking, these lil nuggets were born. 

You start out tasting the molasses and chocolate and then, just when you think the flavor explosion is over, you get hit with the salt + cocoa combo. Super duper delish. And you feel so much more sophisticated eating a salted chocolate chip molasses cookie versus plain chocolate chip...even when you're eating them in your pajamas at 3 on a monday. Loads of sophistication over here.

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salted chocolate chip molasses cookies
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup gluten free flour
*1 cup almond flour
*1 tsp baking soda
*1 tsp baking powder
*1 tbsp cocoa
*1/3 cup coconut oil, melted
*1 tbsp unsulphered molasses
*1/3 cup agave
*1 tsp vanilla
*1/2 tbsp apple cider vinegar
*3/4 cup chocolate chips
*course sea salt for sprinkling

{{{DIRECTIONS}}}
1. Preheat the oven to 350.
2. In a large bowl, mix together the flours, baking soda, baking powder, and cocoa.
3. In another bowl mix together the coconut oil, molasses, agave, vanilla and apple cider vinegar.
4. Add the wet ingredients to the dry and fold in chocolate chips.
5. Scoop by the tablespoon onto a greased cookie sheet. 
6. Bake for 8-10 minutes.
7. As soon as you take out the pan, sprinkle a tiny bit of salt over each cookie. Let cool for 5 minutes before transferring to a wire cooling rack.

Store in airtight container. Makes 15-18 cookies.