In the heart of every family kitchen lies the joy of baking together, a tradition that transcends generations and dietary restrictions. These Salted Double Chocolate Chip Cookies, born from a blend of love and necessity, are more than just a treat; they are a symbol of inclusivity and understanding in the world of food allergies.
So, preheat your oven, gather your ingredients, and embark on a baking journey that promises to be as rewarding as it is delicious. Whether you’re sharing these cookies with family, friends, or simply savoring them in a quiet moment, know that you’re part of a larger community that values safety, joy, and the universal language of good food.
Makes
12 cookiesIngredients
- 1 ¼ cups gluten-free flour I prefer King Arthur, but Cup4Cup works well too
- ½ cup dark cocoa powder I use fair trade dark cocoa powder or Ghirardelli 100% premium cocoa powder
- ½ teaspoon kitchen salt
- ½ teaspoon baking powder
- ½ cup vegan butter melted (you can substitute regular butter or coconut oil)
- ⅓ cup unsweetened applesauce
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 1 –2 tablespoons dairy-free milk you will only need this if your batter isn’t wet enough after mixing
- ¾ cup semi-sweet chocolate chips Enjoy Life or Ghirardelli chocolate chips work great
- ½ teaspoon a few pinches flaky sea salt (I love SKORDO’s Maine Sea Salt)
Instructions
- Make sure to read through all instructions before proceeding.
- Preheat the oven to 350° and line a cookie sheet (or two) with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, kitchen salt, and baking powder.
- In a larger bowl, mix together butter, applesauce, granulated sugar, and brown sugar.
- Incorporate the mixed dry ingredients into the mixed wet ingredients. With a rubber spatula, gently fold the batters together.
- If the batter is on the dryer side, such that it won’t hold a mound shape on the cookie sheet, add milk a splash at a time until a sticky consistency is reached.
- Add in chocolate chips and fold until incorporated.
- With an ice cream scoop or two spoons, form balls 1-1/2 to 2 inches in diameter, spaced evenly on a cookie sheet. Sprinkle a pinch of sea salt on top of each cookie.
- Cook for 12–15 minutes, checking at the 12-minute mark. I prefer taking them out when they are cooked along the sides but still somewhat soft in the middle, as they will continue to bake once out of the oven but still on the hot cookie sheet.
- Let the cookies sit for a few minutes to cool, then share with your family and friends.
