Saturday, May 16, 2009
This chocolate chip cookie recipe is from the new Babycakes cookbook. They are ooey, gooey and soft in the middle, and slightly crisp on the edges! :) We LOVED them!
The raw cookie dough is awesome. I couldn't stop eating it... and there are no eggs to worry about, another reason to keep right on eating it. I want to save some dough and roll it into little balls and freeze and then add then add them to some homemade coconut vanilla ice cream to make cookie dough ice cream.
Chocolate Chip Cookies
(Babycakes by Erin McKenna, 2009)
1 cup coconut oil, melted and cooled
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
Directions
Preheat oven with a rack set in the center to 325 degrees. 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.
