One Vegan and One Flirt: 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!)

Ingredients

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

Directions:

-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