Chocolate Chip Cookies

By trishg

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yields: 3 dozen cookies

Ingredients

• 1 cup coconut oil (warmed to liquefy)
• 6 tablespoons unsweetened applesauce
• 1 teaspoon sea salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups xylitol or stevia powder
• 2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum
• 1 cup vegan chocolate chips

Preparation

Step 1

1. Preheat oven to 325ºF. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the oil, applesauce, salt, vanilla and cane juice/xylitol/stevia.
3. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum.
4. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.
5. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
6. Using a spoon or melon baller, scoop the dough onto prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.
7. 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.
8. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.