Dark Chocolate Chip Eclipse Cookies (GF + V)

To celebrate the big solar eclipse, I made these little beauties. The chocolate glaze isn't necessary, but it makes them so much more fun, right?

Dark Chocolate Chip Eclipse Cookies

Prep time: 45 mins | Cook time: 15 mins | Total time: 1 hour

Author: Marina Gunn | Recipe type: Dessert | Cuisine: Vegan, Gluten-Free | Serves: 12

The best easy vegan, gluten-free dessert made with only 9 ingredients! Great for last minute guests or a late night snack!

Dark Chocolate Chip Eclipse Cookies (GF + V)

  • 1 1/4 cups GF flour
  • 1/4 cup + 1/4 cup vegan dark chocolate (bar or chips), chopped
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar
  • 1/4 cup aquafaba (or 2 eggs if not vegan) or substitute a flax egg
  • 3 Tbsp + 1 Tbsp coconut oil, melted
  • 1 Tbsp cinnamon
  • 1/2 tsp vanilla extract

    Instructions

    • In a large mixing bowl, stir together GF flour, dark chocolate chips, baking powder, salt, and sugar.
    • In a separate bowl, use a mixer to beat the aquafaba until light and fluffy and loose peaks have formed.
    • To the aquafaba, add 3 Tbsp of melted coconut oil and vanilla and whisk to combine. Add to dry ingredients and mix until just combined.
    • Preheat oven to 375 degrees F. Scoop out 1 /1/2-Tablespoon amounts of dough and form into small discs.
    • Place on a parchment-lined baking sheet with about a 1-inch gap between each cookie.
    • Bake for 12-15 minutes or until the edges are golden brown.  Remove from oven and let cool for 5-10 minutes on a drying rack.
    • Melt 1/4 cup chocolate chips with 1 Tbsp coconut oil in a small bowl over a double boiler. Dip your cookies and let dry on a drying rack.
    • Enjoy!

*Recipe closely adapted and inspired by the fabulous Minimalist Baker's recipe for Almond Meal Chocolate Chip Cookies - she's incredible. Her recipe was adapted from these Almond Meal Cookies with Coconut and Chocolate Chips (which are from the Sprouted Kitchen Cookbook).

Yum