Recipe File: Vegan Chocolate Chip Cookies

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Ingredients:
»1 cup coconut oil
» 6 tbsp homemade applesauce or store-bought unsweetened applesauce
» 1 tsp salt
» 2 tbsp pure vanilla extract
» 1 1/4 cups evaporated cane juice
» 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 325 F. Line two baking sheets with parchment paper.

In a medium bowl, mix oil, salt, applesauce, vanilla and cane juice. In another medium bowl, whisk together flour, flax meal, baking soda and xanthan gum.

Using a spatula, carefully add the dry ingredients to the wet mixture. Stir until a grainy dough forms. Gently fold in chocolate chips.

With a melon baller, scoop dough onto the prepared baking sheets, spacing portions 1 inch apart. Press each with the heel of your palm to help them spread.

Bake cookies on center rack for 15 minutes, rotating the sheets 180 degrees after nine minutes.

Let cookies stand on sheets for 10 minutes, then transfer to a wire rack and cool completely before covering. Makes 36.

» No Dairy Queen: Read our Q&A with BabyCakes' Erin McKenna.

From "Babycakes: Vegan, Gluten-free, and (Mostly) Sugar-free recipes from New York's Most Talked-About Bakery"