Chocolate Chip Cookies
1 c. coconut oil
6 Tbls. homemade applesauce or store-bought unsweetened applesauce
1 tsp. salt
2 Tbls. pure vanilla extract
1 1/4 c. evaporated cane juice
2 c. Bob’s Red Mill gluten-free all-purpose flour
1/4 c. flax meal
1 tsp. baking soda
1 1/2 tsp. xanthan gum
1 c. vegan chocolate chips
*Preheat oven to 325 degrees. Line two baking sheets with parchement paper.
In a medium bowl, mix together oil, applesauce, salt, vanilla and cane juice. In another bowl, whisk together flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carfully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller, scoop the dough onto the prepared sheets spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to three days.
Slather a generous dollop of your favorite frosting between two of these cookies and you’ve got your newest addiction, a BabyCakes NYC sandwich.