Chocolate Chip Cookies/Cookie Sandwiches
- 1 cup coconut oil
- 6 Tbsp homemade applesauce or store-bought, unsweetened applesauce
- 1 tsp salt
- 2 Tbsp pure vanilla extract
- 1 1/4 cup evaporated cane juice
- 2 cups Bob's Red Mill gluten-free, AP baking flour
- 1/4 cup flax meal
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1 cup vegan chocolate chips
1.) Preheat oven to 325°. Line two baking sheets with parchment paper.
2.) In a medium bowl, mix together the oil, applesauce, salt, vanilla and cane juice. 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 mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3.) Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1" apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180° after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
4.) Let the cookies stand on the sheets for 10 minutes, then transfer them onto a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to three days.
5.) Slather a generous dollop of your favorite frosting or ice cream between two of these cookies.