Makes: 36 cookies
Ingredients:
1-1/2 cups Gluten Free Oat Flour
1 cup GF All Purpose Baking Flour
1 cup Organic Sugar
1/4 cup Flaxseed Meal
1/4 cup Arrowroot Starch
1-1/2 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Salt
3/4 cup plus 2 Tb melted, refined Coconut Oil or Canola Oil
6 Tbsp unsweetened Applesauce
2 Tbsp gluten free Vanilla Extract
1 cup gluten free, dairy free Chocolate Chips
Procedure:
Step 1 Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2 In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
Step 3 Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.
Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Recipe Type: AuthenticIngredients:
1-1/2 cups Gluten Free Oat Flour
1 cup GF All Purpose Baking Flour
1 cup Organic Sugar
1/4 cup Flaxseed Meal
1/4 cup Arrowroot Starch
1-1/2 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Salt
3/4 cup plus 2 Tb melted, refined Coconut Oil or Canola Oil
6 Tbsp unsweetened Applesauce
2 Tbsp gluten free Vanilla Extract
1 cup gluten free, dairy free Chocolate Chips
Procedure:
Step 1 Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2 In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
Step 3 Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.
Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Submitted By: Erin McKenna of BabyCakes NYC Bakery
Book: "BabyCakes Covers the Classics."
Author: Erin McKenna
Recipe Author: BabyCakes NYC Bakery
Restaurant: BabyCakes NYC Bakery
Source: http://www.bobsredmill.com/recipes.php?recipe=1859&print=true