Irish Cream Chocolate Cookies sound and taste like gourmet cookies.
Course Dessert
Cuisine Chocolate, Cookies
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 36Cookies
Calories 139kcal
Author Ginny McMeans
Ingredients
2egg substitutes, I use chia eggs (directions below) but you can use any substitute that you prefer
1cupdairy-free butter
½cupcoconut sugar
½cupdairy-free Irish Cream (my recipe link is in the ingredients)
2 ⅔cupsall purpose flour
½cupunsweetened cocoa powder
1 ¼teaspoonbaking soda
1 ½teaspoonbaking powder
1teaspoonvanilla extract
¼teaspoonsea salt
12ouncesdairy free chocolate chips
Instructions
Mix the egg substitute and set aside. *A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
For two chia eggs:
Mix 2 tablespoons chia flour and 6 tablespoons water. It will gel almost immediately.
Cream non-dairy butter, coconut sugar, 'eggs' and vanilla for about 3 minutes.
Add flour, cocoa powder, baking soda, baking powder, vanilla and salt and mix until just combined.
Fold in chocolate chips.
You may refrigerate at this point from 4 hours to overnight but it is not necessary.
Roll into balls and set on a baking sheet.
Bake at 350ºF for 8–10 minutes.
Notes
IF FREEZING:You may freeze the cookie dough after rolling into balls but before baking.Freeze in a freezer bag or hard sided freezer container.When you would like to bake them just take out of the freezer and place on baking sheet 2" apart. Let defrost and then bake at 350 degrees for 8-10 minutes.