Here's a recipe my mom and I tried for Double Chocolate Chip Cookies! They are gluten and dairy free and SUPER DUPER delicious!!!
We found this one in Babycakes: The Cookbook...which is an amazing cookbook from the Babycakes bakery in New York (and just recently opened in Los Angeles!!!). For more info, click here.
1 Cup Coconut Oil
1 1/4 Cups Evaporate Cane Juice
1/3 Cup homemade or store bought unsweetened applesauce
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Salt
2 Tablespoons pure vanilla extract
1 1/2 Cups Bob's Red Mill Gluten-free all purpose baking flour
1/4 Cup Flax Meal
1 Teaspoon Baking Soda
1 1/2 Teaspoons Xantham Gum
1 Cup Vegan Chocolate Chips
Preheat Oven to 325 degrees.
Mix together oil, evaporated cane juice, applesauce, cocoa powder, salt and vanilla. In another bowl whisk together flour, flax meal, baking soda and xantham gum. Using a rubber spatula, carefully add dry ingredients to the wet mixture and combine until a dough is formed then gently fold in the chocolate chips until they are evenly mixed.
Using a melon baller, scoop the dough onto prepared baking sheets, space 1 inch apart. Gently press each with the heel of your hand.
Bake cookies on center rack for 14 minutes; rotating sheets 180 degrees after 9 minutes. Finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes and then transfer to a wire rack and cool completely. Store cookies in an air tight container for up to 3 days.