Chewy Double Chocolate Cookies

Hey everyone!
So I kinda jumped the gun and tried the chewy double chocolate cookies before the poll was even over. so I'm going to post this one and the next one will be the winner, the chicken!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Chewy Double Chocolate Cookies: Dairy, egg, nut, fish, and soy free. Can be wheat free with some adjustment.


  • 2/3 cup dairy-free margarine (Try Earth Balance)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 2/3 cup dairy-free buttermilk (1 cup soy/rice/almond/coconut milk mixed with 1 tablespoon white vinegar; let sit for 5-10 minutes)
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour (Gluten free: Try gluten free all purpose flour mixes, can be found at Whole foods)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 taspoon salt
  • 1 cup dairy-free mini chocolate chips (Try Enjoy Life rice milk chips)

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine, sugar, applesauce, buttermilk, and vanilla.
  2. In a separate medium bowl, combine the flour, cocoa powder, bakinf soda, and salt with a wire whisk.
  3. Add the flour mixture to the margarine mixture, and mix on low for about 1 minute to combine.
  4. Increase the speed to medium high and beat for 2 to 3 more minutes.
  5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or cooking spray, soy free).
  6. Use a cookie scooper to place the dough onto the baking sheet. Bake for 7 to 10 minutes, or until set.
  7. Cool completely on the baking sheet.

What I used: Earth Balance soy free buttery spread, Great Value (Walmart) sugar, Great Value cinnamon applesauce, Rice Dream and Heinz distilled white vinegar, Kroger vanilla, Great Value bleached all purpose flour, Nestle Toll House cocoa, Arm & Hammer baking soda, Great Value salt, Enjoy Life rice milk bars (crushed; I forgot to include them in the picture)

What I thought: These cookies were pretty tasty. They turned out to be very puffy, which is surprising because of the altitude. They were also darker than I thought even though I used bleached flour. Unfortunately, this recipe isn't gluten free. I'm doing a bad job at making gluten free once so I'll try and do better!


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