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Chocolate Chip Cookies Gluten free




Source of Recipe


Erin McKenna


List of Ingredients




1 cup coconut oil
1-1/4 cups evaporated cane juice (pure cane sugar)
1/3 cup applesauce
1/2 cup cocoa powder
1 tsp salt
2 TB vanilla
1-1/2 cups gluten free all purpose baking flour
1/4 cup flax meal
1 tsp baking soda
1-1/2 tsp xanthan gum
1 cup chocolate chips

Recipe



Preheat oven 325, Line 2 baking sheets with parchment paper
In a medium bowl, mix together the oil, evaporated 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 into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller or tablespoon, scoop the dough into the prepared baking sheets, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center. Let the cookies stand on the baking sheet for 10 minutes then transfer to wire rack to cool. Store in an air tight container at room temperature for up to 3 days.