Chocolate Chip Cookies from Babycakes

We loved Babycakes chocolate chip cookies, one of the GREAT recipes.

I made a few changes as I usually do...
VIDEO

http://www.marthastewart.com/article/clip-of-the-day-20090506

Ingredients

Makes 24 cookies

1 cup coconut oil, melted and cooled (I used 1/2 coconut oil and 1/2 extra light (tasting) olive oil)

6 tablespoons prepared unsweetened applesauce

1 teaspoon salt (I used 3/4 tsp salt)

2 tablespoons pure vanilla extract(I used 1 and 1/2 tsp vanilla)

1 1/4 cups evaporated cane juice (I used 1 cup evap cane juice)

2 cups Bob's Red Mill gluten-free all-purpose baking flour(I used Babycakes flour blend see below)

1/4 cup flax meal(I used the golden raw flax meal)

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup vegan chocolate chips

Directions

1.Preheat oven with a rack set in the center to 325(I like to do 335 ) degrees. Line 2 baking sheets with parchment paper; set aside.

2.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.

3.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.

4.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.

From The Martha Stewart Show, May 2009



Babycakes flour blend(from her other recipes)



1 cup + 2 TBSP garbanzo or garfava flour

1/2 cup + 1 TBSP potato starch flour

1/4 cup + 1 TBSP arrowroot starch



The extra TBSP's are to get the mix up to 2 cups total for the above recipe.



THESE COOKIES ARE GREAT! They do have a slight coconut taste, but even my family members that don't like coconut LOVE them!



Toni