Indulge in the festive joy of our double chocolate chip cookies! Crafted with our versatile Inspiration Baking-All Purpose Flour Blend, these treats feature rich cocoa dough dotted with luscious chocolate chips. Topped with creamy peppermint frosting, they're both gluten-free and dairy-free, inviting everyone to savor the holiday spirit in every blissful bite.
Check out our baking tutorials!
SERVINGS: 24
PREP TIME: 10 MIN
COOK TIME: 20 MIN
TOTAL TIME: 30 MIN
INGREDIENTS
1/3 cup Tapioca Flour
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder (Double Acting)
8 teaspoon Dark Cocoa Powder (Unsweetened)
1/2 cup + 2 tablespoons Vegan Butter (Softened)
1/2 cup Granulated Sugar
1/3 cup Packed Brown Sugar
2 Eggs
1/2 tablespoon Vanilla Extract
1 cup Chocolate Chips (of your choice)
DIRECTIONS
Preheat oven to 375°F.
In a medium bowl, you will need to combine Inspiration Baking-All Purpose Flour Blend, tapioca flour, baking soda, baking powder, and dark cocoa powder. Mix well and set aside.
In a seperate large bowl, cream the butter with a hand mixer.
Add in the sugar and combine the sugar with the creamed butter.
Add in the eggs and vanilla extract and mix until combined. Don't overmix or whip.
Pour in the dry ingredients on top of the creamy mixture. Mix until almost fully combined.
Add in the chocolate chips and finish mixing everything. Don't overmix!
Get baking pans and line them with parchment paper or grease your pan if you prefer that method.
Use a cookie scoop to portion our 1 inch dough balls leaving space inbetween for them to expand.
Baking for 10 min. They will still be very soft but that's good! Remove them from the oven and let them sit for a few minuets before transfering to the wire rack to cool.
Make your Creamy Peppermint Frosting and decorate your cookies with frosting and sprinkles. ENJOY!
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