Servings: Makes 36 cookies
- 1 cup coconut oil
- 6 Tbsp. homemade applesauce or store-bought unsweetened applesauce
- 1 tsp. salt
- 2 Tbsp. pure vanilla extract
- 1 1/4 cups evaporated cane juice
- 2 cups Bob's Red Mill gluten-free all-purpose baking flour
- 1/4 cup flax meal
- 1 tsp. baking soda
- 1 1/2 tsp. xanthan gum
- 1 cup vegan chocolate chips
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, applesauce, salt, vanilla and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully 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 baking 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 3 days.
© 2009 Babycakes by Erin McKenna. Excerpted by permission of Crown Publishing, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.