Sunday, December 2, 2012

Chips Ahoy done the BabyCakes way

Last night I decided I wanted some chocolate chip cookies, instead of going out to the supermarket, I just made some.  This recipe is very easy and not very time consuming (just make sure you melt your coconut oil ahead of time).  This recipe came from my Babycakes Covers the Classics: Gluten Free Vegan Recipes from Donuts to Snickerdoodles.  There is a chocolate chip cookie recipe in Erin's first Babycakes cookbook but I think these are much tastier, and softer on the inside.  They came out delicious.

Don't forget to measure everything out in dry measuring cups!

Here's what you'll need:
1 1/2 cups oat flour
1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
1/4 cup ground flax meal
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil (I used unrefined coconut oil.)
6 tablespoons unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips (My husband picked up carob chips by mistake but they still worked really well.)

Preheat the oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt.
Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.  Stir in the chocolate chips until evenly distributed.
Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart.  Bake for 7 minutes, rotate the baking sheets, and bake for 7minutes more, or until the cookies are golden brown and firm.  Let stand on the baking sheets for 15 minutes before eating.
The recipe says it makes 36 cookies, but I came out with 40something cookies.  Enjoy!

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