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Ingredients

• 1/4 cup coconut oil (originally gluten-free margarine)
• 2/3 cup Granulated sugar
• A heaping 1/4 cup unsweetened cocoa (this was originally 1/4 cup, but I found them a little bland the first time I made them, so added some extra cocoa.)
• 2 Tbsp Potato Starch+ 1-1/2 Tbsp water, mixed until smooth (originally 1 egg white, slightly beaten)
• 1 Tbsp apple butter (originally 2 tsp mayonnaise)
• 1 tsp vanilla
• 3/4 cup Connie Sarros gluten-free flour Mixture (posted in my recipes, or use your usual gluten-free flour mixture, as long as it has xanthan gum in it. If it doesn't, add 1/2 tsp Xanthan to your dry mixture.)
• 1/2 tsp. gluten free baking powder
• 1/4 tsp baking soda
• 1/2 cup coconut milk (originally skim milk)
• 1/2 cup chocolate chips (originally not in the recipe, but I highly recommend adding them!)

Description

This Is A Recipe That I Adapted From The Wheat-Free, Gluten-Free Dessert Cookbook By Connie Sarros. The Original Recipe Is Gluten And Wheat Free, But I Adapted It To Be Milk And Egg Free Also. I Will Put The Original Ingredients In Parentheses If I Change

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