I love these cookies and make them so often it's kind of an addiction. The recipe originated from the Baby Cakes NYC cookbook but I have tweaked it here and there in order to get them just right. The ingredients are lovely, not to bad for you but somewhat finicky if you aren't really careful...they definitely require the science part of baking but are so worth it! If you have any sort of food allergies like I do then be excited because these cookies are probably something you can eat!! I have had many friends request the recipe so without further ado here is the recipe for my favorite chocolate chip cookies!
Vegan and Gluten Free Chocolate Chip Cookies
1 cup of coconut oil (melted for measuring)
6 tablespoons of unsweetened applesauce (measure scant do not get sloppy here)
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/4 cup of evaporated cane juice crystals
2 cups of Bob's Red Mill gluten-free all purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 1/2 cups vegan chocolate chips
In a bowl mix together the oil, applesauce, salt, vanilla and evaporated cane juice. In a separate bowl combine the flour, flax meal, baking soda and xanthan gum. Combine with a spatula carefully until a grainy dough forms. Fold in the chocolate chips and then place in the refrigerator for at least an hour - I often leave it overnight and it's fine.
When you are ready to bake preheat the oven to 325 degrees and line two baking sheets with parchment paper. Use a melon baller to scoop the dough onto the prepared sheets about an inch apart. Bake the cookies on the center rack for seven minutes then open the oven and rotate the sheet 180 degrees and bake for an additional six minutes or until lightly golden. Remove the sheet and let the cookies stand for about ten minutes and then transfer to a wire rack. Store in an airtight container at room temperature for up to three days.
Enjoy!!
