Skip to main content
Skip to store items
Skip to main navigation

BabyCakes NYC Chocolate Chip Cookies

Yield
Cookies
Prep time
45 mins
Course
Desserts
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac
Source

Adapted from BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles.

Description

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.

Ingredients

1 1⁄2 coat flour (gluten-free)
1 cgluten-free all-purpose baking flour
1 csugar (organic)
1⁄4 cflaxseed meal
1⁄4 carrowroot starch (also called arrowroot flour )
1 1⁄2 txanthan gum
1 tbaking soda
1 tsalt
3⁄4 ccoconut oil (plus 2 tablespoons, melted - or canola oil)
6 Tapplesauce (unsweetened)
2 Tvanilla extract (gluten-free )
1 cchocolate chips (gluten-free and dairy-free)

Instructions

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.