Ingredients:
1 cup (melted) coconut oil
6 T unsweetened applesauce
1 tsp kosher salt
2 T pure vanilla extract
1 1/4 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
Procedure:
*measure all ingredients in “dry” measuring cups – even the liquid
Preheat oven to 325. 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 cookie scoop, scoop the dough onto the prepared baking sheets, spacing 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 9 minutes, rotate the sheets 180 degrees, and bake 4 minutes more. 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.
Recipe Author: BabyCakes NYC
Photograph By: BabyCakes NYC
Photograph Retouched By: Recipe Spy
Source: http://happytobeatableoftwo.wordpress.com/tag/babycakes/