Recipe
June 12, 2011
Vegan Chocolate Chip Cookies Recipe
Step 1: Preheat the oven to 325°F.
Step 2: Line 2 rimmed baking sheets with parchment paper and set aside.
Step 3: 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.
Step 4: Drop the dough by the teaspoonful onto the prepared baking sheets, about 1-1/2″ apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Makes 36 cookies
Reprinted with permission from Erin McKenna’s BabyCakes Covers the Classics (2011 Clarkson Potter).
Directions
Yield:
Step 1: Preheat the oven to 325°F.
Step 2: Line 2 rimmed baking sheets with parchment paper and set aside.
Step 3: 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.
Step 4: Drop the dough by the teaspoonful onto the prepared baking sheets, about 1-1/2″ apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Makes 36 cookies
Reprinted with permission from Erin McKenna’s BabyCakes Covers the Classics (2011 Clarkson Potter).
[img_assist|nid=2037541|title=|desc=|link=popup|align=middle|width=225|height=273]Tara Donne