Yum! I received the original recipe for these from Living Without through my e-mail. I've modified it to make it vegan. And my family actually likes these! I guess it's tough to go wrong with chocolate.
2 ounces (2 squares) unsweetened chocolate
1/2 cup dairy free spread (like Earth Balance soy free)
1 cup evaporated cane juice crystals
2 1/2 tsps. organic, fair trade vanilla
2 flax seed "eggs" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1 cup gluten-free All Purpose Flour Blend (see below)
1 1/2 tsps xantham gum
2 Tbsps. organic corn starch
1 Tbsp. aluminum-free baking powder
1/2 tsp sea salt
1/2 cup Vegan semisweet chocolate chips (Enjoy Life brand is gluten, dairy & soy free)
1/2 cup organic powdered sugar
1. In a medium saucepan, melt chocolate and "butter" over medium-low heat, stirring constantly. Remove pan from heat and whisk in sugar and vanilla. Whisk in flax eggs next.
2. In a large bowl, sift together flour blend, xanthan gum, cornstarch, baking powder and salt. Stir in chocolate mixture with a spatula. Stir in chocolate chips.
3. Refrigerate dough for 2 hours .
4. Preheat oven to 350 degrees. Lightly grease baking sheets.
5. Roll dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on prepared baking sheets and bake in preheated over for 12 minutes. cookies will be soft. Cool them on baking sheets for 2 minutes before transferring them to a wire rack.
All-Purpose Flour Blend
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
Notes: First time I made these, I used coconut oil in place of Earth Balance. After two hours of refrigeration, of course the dough was rock hard. If you want to use coconut oil (which I prefer) just don't refrigerate the dough unless it's mushy and then only refrigerate for a few minutes. Check it often to avoid the need to warm it up to room temperature again.
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