Ingredients
Scale
- 1 tbsp (7.5 g) potato protein powder
- 2½ tbsp (37 g) water
- ½ cup (100 g) applesauce
- 1 tbsp (12 g) oil
- 3 tbsp (45 g) McCormick red liquid food coloring
- 1 tsp (4 g) vanilla extract
- 2½ oz (71 g) semisweet chocolate
- 3½ tbsp (47 g) vegan butter
- 3/4 cup (150g) granulated sugar
- ⅓ cup + 1 tbsp (83g) brown sugar
- ⅔ cup + 1 tbsp (95g) oat flour
- ½ cup (53 g) millet flour
- 3 tbsp (25 g) white rice flour
- 2 tsp (3 g) potato starch
- 1 tbsp (6 g) tapioca starch
- 5 tbsp (30 g) cocoa powder
- ¾ tsp (3 g) baking powder
- ⅛ tsp (0.4 g) baking soda
- ½ tsp (2.5 g) salt
- ½ cup (60 g) powdered sugar (for rolling)
Instructions
- Heat oven to 350°F.
- Mix potato protein powder with water; let thicken a 5 minutes.
- Melt chocolate with vegan butter, stir in sugars. Add to wet mix (applesauce, oil, red coloring, vanilla, potato protein gel) and combine.
- Whisk dry ingredients together, then stir into wet mix until uniform. Dough will be soft.
- Chill dough 2+ hours or overnight until firm enough to scoop. Dough should be soft but hold shape; you should be able to scoop and lightly roll with minimal powdered sugar.
- Scoop dough into balls, roll in powdered sugar, place on parchment-lined baking sheet.
- Bake 10–12 minutes. Cookies are done when edges look set but centers are soft. Cool a few minutes on the pan before moving to a rack.
- Prep Time: 15
- Resting dough: 60
- Cook Time: 12