Nothing beats red velvet and chocolate chips! So why not add them together? Ashley shared her recipe with the team at Mass Appeal for this delicious treat.
¾ cup gluten free flour plus 2 tbs. flour
¼ cup unsweetened cocoa powder
½ tsp. baking soda
1 ¾ tbs. coconut oil or vegan butter, melted
3 tbs. non-diary milk
1 ½ tsp. liquid red food coloring
2 tsp. vanilla extract
½ cup plus 1 tbs. coconut sugar
3 to 4 tbs. dark chocolate chips or white chocolate chips
Preheat the oven to 350°. Whisk together the flour, cocoa powder,
baking soda and salt in a medium bowl. In another bowl mix together
The wet ingredients, melted coconut oil, non-diary milk, vanilla extract
and red food coloring. Once the wet ingredients are fully combined stir
in the coconut sugar. Pour the wet ingredients into the dry ingredients
and fold together gently. Stir in the chocolate chips once the dough is
fully combined. On a prepared baking sheet lined with parchment drop
rounded 2 tbs. cookies. Once the cookies are the baking sheet chill for
at least 30 minutes or up to an hour.
Before baking add a few more chocolate chips on top. Bake for 10-12
minutes, rotating the pan halfway through. Let cool on the pan for 5-10
minutes before moving to a cooling rack. Store in an air tight container
3-4 days on the counter or up to a week in the fridge.