Deep Dark Chocolate Chestnut Cookies Gluten And Dairy Free Recipes

Steps:

• Melt chocolate chips in a double boiler or microwave, set aside.
• Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
• Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
• Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
• Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
• Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• Preheat oven to 320.
• Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• Bake for 15 minutes in the center of the oven.
• Turn oven off, leaving cookies in there for at least half an hour or more.
• Let cool completely and enjoy. Will keep very well in an airtigh container.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking soda, and salt.
• Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.