Celebrated BabyCakes NYC serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.
|1 1⁄2 c||oat flour (gluten-free)|
|1 c||gluten-free all-purpose baking flour|
|1 c||sugar (organic)|
|1⁄4 c||flaxseed meal|
|1⁄4 c||arrowroot starch (also called arrowroot flour )|
|1 1⁄2 t||xanthan gum|
|1 t||baking soda|
|3⁄4 c||coconut oil (plus 2 tablespoons, melted - or canola oil)|
|6 T||applesauce (unsweetened)|
|2 T||vanilla extract (gluten-free )|
|1 c||chocolate chips (gluten-free and dairy-free)|
Preheat the oven to 325˚F. Line two rimmed cookie sheets with parchment paper. Set aside.
In a medium mixing bowl, whisk together the oat flour and all-purpose baking flour. Whisk in the sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda, and salt. In a small bowl, combine the melted coconut oil, applesauce, and vanilla extract. With a rubber spatula, add the wet ingredients to the dry ingredients, and fold together to create a thick dough. Fold in the chocolate chips.
Drop the dough, by the tablespoon, onto the prepared cookie sheets, 1 1/2 inches apart. Bake for 7 minutes, rotate the cookie sheets, then bake for 7 more minutes, until the cookies are firm and golden brown. Allow to cool on the cookie sheets for 15 minutes before serving.