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Wednesday, February 16, 2011

Vegan Double Chocolate Chip Cookies

Another delicious brunch option we had... vegan double chocolate chip cookies!

Jay had made these right before I came to visit her and had a few left over... they were delicious! So we just HAD to make them again while I was there (it was a perfect plane snack paired with an apple on my flight home!)

Vegan Double Chocolate Chip Cookies
From: Babycakes (thanks girls!)

1 cup coconut oil
1 1/4 cups evaporated cane juice
1/3 cup homemade applesauce (blog to come!)
1/2 cup unsweetened cocoa powder
1 tsp salt
2 tbsp pure vanilla extract
1 1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1 tsp baking soda
1 1/2 tsp xanthan gum
1 cup vegan chocolate chips

-Preheat oven to 325F and line 2 baking sheets with parchment paper
-In a medium bowl, mix together the oil, evaporate cane juice, applesauce, cocoa powder, salt and vanilla
-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 and combine until a dough is formed
-Gently fold in chocolate chips
-Using a melon baller (we used a teaspoon), scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart and gently press each with the heel of your hand
-Bake on center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes (they will be crisp on the edges and soft in the center)
-Let the cookies stand on the sheets for 10 minutes, then transfer to a wire rack to cool completely
-Store in an airtight container at room temp for up to 3 days

These are amazing! Beware though, they are very thin (will burn easily and spread into each other while baking)... but sooo good!


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