Jan 14, 2010 Posted by Lisa Milone on Jan 14, 2010 | 6 comments

BabyCakes NYC: Chocolate Chip Cookies

I have a confession to make. I have a sweet tooth and I think I always will. Baking cookies and cakes from ingredients that I had never heard of seemed like an expensive risk to take. I decided that instead of trying to create a recipe from scratch, I really needed to just find a great recipe to satisfy my sweet tooth. Luckily, my lovely co-worker Jordan told me about the BabyCakes cookbook! I immediately went out to buy it and was so pleased to find so many tasty recipes. It was honestly pretty difficult trying to only pick one recipe to make last night. I decided to go for something classic – chocolate chip cookies! If you don’t already have the cookbook from BabyCakes, click here to get the details. I highly recommend it! Also, be sure to visit their website for more information about the bakery!

Ingredients:
1 cup coconut oil
6 tablespoons homemade applesauce or store-bought unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1¼ cups evaporated cane juice
2 cups Bob’s Red Mill gluten-free,
all-purpose baking flour
¼ cup flax meal
1 teaspoon baking soda
1½ teaspoons xanthan gum
1 cup vegan chocolate chips (I used the Enjoy Life Chocolate Chips)

Instructions

1. Preheat the oven to 325. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, applesauce, salt, vanilla and cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully 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. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to three days.

I can’t say it enough – I LOVE THESE COOKIES! My friends, family, and co-workers love them too. My favorite way to eat these is with a glass of chilled almond milk. It’s perfection! I hope you give them a try!