Use these chocolate chip cookies to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna (BabyCakes NYC).
Source: The Martha Stewart Show, May Spring 2009
Yield Makes 24 cookies
1 cup coconut oil, melted and cooled
6 tablespoons prepared unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/4 cups evaporated cane juice
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 xanthan gum
1 cup vegan chocolate chips
Preheat oven to 325 degrees with a rack set in the center. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool.
Cooled cookies may be kept in an airtight container for up to 3 days.