Baking is always a personal challenge for me – decreasing carbohydrates, ensuring a gluten free status and adding in anything healthful under the radar of watchful eyes.
When requests roll in to mom for “flat” chocolate chip cookies, that can equate to butter- and a lot of it. I hit the jackpot with this variation of a Babycakes cookie recipe. The butter is substituted with coconut oil and homemade applesauce – a nutritious flavorful duo. Evaporated cane juice is a less processed sweetener and falls in at 4 carbs per teaspoon.
This recipe garnered a “these are the best cookies you’ve ever made” stamp of approval from my kids.
Sweet success!
Vegan Gluten Free Chocolate Chip Cookies Recipe
Ingredients:
1 cup coconut oil (melted)
6 tablespoons applesauce (see She Sugar’s recipe or use an unsweetened store-bought variety)
1 tsp salt
2 tbsp pure vanilla extract
1 1/4 cups evaporated cane juice sugar
2 cups gluten free flour {1/4 c quinoa flour, 1/4 cup brown rice flour, 1/2 c oat flour, 1/2 cup sorghum flour, 1/3 tapioca starch, 1/3 potato starch and 2 tsp xantham gum}
1/4 cup flax meal
1 tsp baking soda
1 cup vegan chocolate chips
Instructions:
(Preheat oven to 325 degrees)
- Line 2 baking sheets with parchment paper (seriously do this because of the coconut oil).
- Mix the wet ingredients in a bowl- oil, applesauce, salt, vanilla, and cane sugar.
- Mix the dry ingredients in another bowl – blend the flour mixture, flax meal and baking soda.
- Add the dry mixture into the wet mixture until combined, adding the chocolate chips last.
- Space the cookies at least 1 inch apart as these cookies spread out and take up much more real estate when cooked.
- I like to make the cookies smaller because they get crispier rather than a chewier/ cakier consistency.
- Cooking time is approximately 15 minutes – it helps to rotate the pans halfway through the cooking cycle. Bake until the cookies are set and lightly brown on the edges. Let cookies cool on the pans, remove and cool further on wire wracks.
Makes approx 3 dozen cookies!