- 1 ½ C. Gluten-free Baking Flour
- ½ C. Unsweetened Cocoa
- 1 tsp. Baking Soda
- ¼ tsp. Baking Powder
- ½ tsp. Coarse Salt
- ¾ C. Non-hydrogenated Soy Free Shortening
- ½ C. Brown Sugar, packed
- ½ C. Cane Sugar
- ½ C. Apple Sauce
- 1 ½ tsp. Vanilla
Filling and Garnish
- ½ C. Rice Milk
- 1 ¼ C. free2b Chocolate Chips
- 1 ¼ C. Corn-free Powdered Sugar
- ½ C. Vegan Butter, softened
- Gluten-free Pretzel Sticks, for garnish
- Preheat oven to 350 degrees and prepare a mini muffin tin with vegan butter or baking papers.
- In a mixing bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
- Combine ¾ C. shortening, brown sugar, cane sugar, apple sauce and vanilla in a separate bowl before incorporating the flour mixture.
- Using a small cookie scoop or two spoons, drop 1 inch balls of dough into each well of the mini muffin tin.
- Bake for 4 minutes and briefly remove the tin from the oven. Using a round-bottomed measuring spoon, create a divot in the top of each cookie. Return them to the oven and bake for 6 more minutes.
- Just as the cookies come out of the oven, use the measuring spoon to reinforce the divots. Keep the cookies in the tin and allow them to cool.
- To begin the chocolate filling, gently warm the rice milk in a small saucepan over medium-low heat. Do not simmer.
- Add the chocolate chips to the hot milk.
- Once the chocolate has begun to melt, add the vegan butter and incorporate.
- Cover the chocolate mixture and reduce the heat to low. Cook for 5 minutes, or until fully melted.
- Transfer the chocolate mixture to the mixing bowl. Using a hand mixer, slowly mix in the powdered sugar until smooth.
- Pour the chocolate mixture into the cookie divots. Place a pretzel stick into the top of each.
- Allow the cookies to rest at room temperature until the fillings have firmed.