Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies [gluten-free, soy-free, vegan]

This is all I think about when I think about red wine.

gluten-free vegan red-wine spiked double chocolate chunk cookies 2

You do, too. Don’t deny it.

Anyway, I rarely use wine in cooking (I think this is one of the only other times). But it’s pretty darn lovely with chocolate. Which, you know, I tend to like a little (a lot).

These cookies are crispy on the edges, and cake-like in the centre, with a bit of fudginess and a POW! of flavor. Yep. POW!

Created for National Chocolate Chip Cookie Month (back in March), if you’re a fan of red wine and chocolate and cookies, then you’ll like these.

gluten-free vegan red-wine spiked double chocolate chunk cookies

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

A lot of richness goes into this cookie. Red wine, dark cocoa powder, chocolate chunks. They’re soft, thick, and make the perfect pairing for a cold glass of thick almond milk.

Makes approximately 20 cookies

3/4 cup (180mL) dark cocoa powder
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) teff flour
1/4 cup (60mL) tapioca flour
1 tablespoon (15mL) ground flaxseeds
1 teaspoon (5mL) xanthan gum
1 teaspoon (5mL) baking powder
1 teaspoon (5mL) fine sea salt
3/4 cup (180mL) loosely packed brown sugar
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) vegan buttery spread, such as Earth Balance
1/2 cup plus 2 tablespoons (150mL) red wine, preferably Merlot
1 teaspoon (5mL) vanilla extract
1 cup (240mL) nondairy, semi-sweet chocolate chunks

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the cocoa powder, sorghum flour, teff flour, tapioca flour ground flaxseeds, xanthan gum, baking powder, and salt in a small bowl. Whisk to combine.

Put the brown sugar, vegan buttery spread, and sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the wine and vanilla extract. Beat to combine (it will look loose and separated… that’s completely fine). Add the flour mixture. Beat to combine. Stir in the chocolate chunks by hand.

Drop the mixture on the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Press down slightly. Leave about 2-inches of space between each portion.

Bake for 8 to 10 minutes, until the centre just becomes firm.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

 

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3 thoughts on “Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies [gluten-free, soy-free, vegan]

  1. uberdish

    I’ve never added red wine to my baking, but I’m thinking it’s about time! These look absolutely decadent! This is a great cookie for me to share with the gals at my next Wine & Book Club meeting. :)

    Reply
    1. Laurie @ Whisking & Writing Post author

      You’re right! They would be perfect for that. If you do, let me know how it goes!

      Reply
  2. Pingback: Black Walnut Butter Chocolate Chip Cookies [gluten-free, soy-free, vegan] | whisking & writing

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