BabyCakes NYC Chocolate Chip Cookies

Serving size:
 36 Cookies


    • 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
    • 1 t
    • salt
    • 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)
45 minutes
Ready in
45 minutes


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.

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


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.


Special Diets: 

Food Allergies: