Use these vegan chocolate chip cookies to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna (BabyCakes NYC).



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

27 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 5
Rating: 3 stars
I should have taken the recipe straight from McKenna because what Martha fails to mention is that you have to use the -neutral-flavored- coconut oil or your cookies will taste very much like coconut. I like coconut but I didn't like it in this cookie. It's a good recipe, the texture is great but with scented coconut oil, they're just not good. I would also say to let the batter sit for thirty minutes so they don't come out gritty from the rice in the flour.