GF Vegan Double Chocolate Chip Cookies

Original Recipe from Babycakes Bakery NYC. These are chocolate cookies with chocolate chips inside!

Ingredients
1 cup coconut oil melted (I would use 3/4 cup next time)

1 1/4 cups evaporated cane juice (I use 1 cup)

1/3 cup unsweetened applesauce

1/2 cup cocoa powder (Ghirardelli is delicious!)

1 teaspoon kosher salt (I use 1/2 tsp sea salt)

2 tablespoons pure vanilla extract (I use 1 and 1/2 TBSP Vanilla)

1 1/2 cups gluten-free all-purpose baking flour (click link below)
http://myfamilysfavoritegfcfrecipes.blogspot.com/2010/08/babycakes-usual-gluten-free-flour-mix.html
****can also use Bob's Red Mill Gluten Free All Purpose Flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup chocolate chips (gluten free vegan if desired - we use Enjoy Life or Sunspire - or when feeling particularly decadent use Lindt Bittersweet bars or 70% bars put in  a ziploc bag and smacked into chips with a kitchen mallet/meat tenderizer (use the flat side or you will get holes in your ziploc bag)

Can also add 1/2 cup nut of choice, we love walnuts here, but hazelnuts or pecans would be great too!

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Sift the dry ingredients into a bowl. Then whisk to combine.

Place the wet ingredients into a separate bowl. Then whisk to combine.

Add the wet ingredients to the dry ingredients and stir with a fork until just combined.

Place TBSP size scoops of cookie dough on parchment lined cookie sheet. Press lightly to flatten.

Bake at 350 degrees for 15- 20 minutes depending if you want them chewy or crisp. Let cool on cookie sheet for 5-10 minutes til firm.