Soft-center double chocolate cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 70 g (1/2 cup) all-purpose flour "La Merveilleuse"
• 2.5 ml (1/2 tsp) baking powder
• 2 pinches of salt
• 50 g (¼ cup) light olive oil
• 30 ml (2 tbsp) plant-based milk substitute of your choice *
• 5 ml (1 tsp)  vanilla extract
• 160 g (1 cup) semi-sweet chocolate chips
• 110 g (1/2 cup) cane sugar
• 30 ml (2 tbsp) cocoa
• 1 large egg, beaten
• 50 g (1/2 cup) chopped pecans

PREPARATION

1. In a small bowl, combine the flour, baking powder and salt. Set aside.
2. In the upper container of the double boiler, place the following ingredients, in this specific order: olive oil, plant-based milk substitute, vanilla extract, chocolate chips, cane sugar and cocoa.
3. Gently heat everything in a double boiler, until the chocolate is melted (then stir to obtain a smooth mixture).
4. Remove the upper container from the double boiler and add the beaten egg to the mixture, stirring at the same time until well blended.
5. Then add the flour and pecans and stir again until the mixture is smooth.
6. Cover and refrigerate for 4 hours.
7. Preheat the oven to 180 °C (350 °F)..
8. Form 16 to 18 balls of dough, place them on 2 baking sheets covered with parchment paper and flatten them with a wet fork to form a cookie about 5 cm (2 in) in diameter.
9. Bake on the top rack for about 12 to 15 minutes. The edges of the cookies should be baked and the centers still tender. (Watch the last few minutes of baking, which may vary depending on your oven).
10. Remove from oven, let stand for 2 minutes, then remove cookies gently with a spatula and let cool on a wire rack.

Baking :

The baking time may vary slightly depending on your oven. Also, consider that baking is faster with a dark pan than a light one. It is therefore important to watch your cookies towards the end of baking and to remove them from the oven as soon as the edges are baked.