Gluten-free and made with homemade applesauce (or store bought if you've not got the time), these are the best ever chocolate chip cookies. I eat at least four in bed each night before sleeping and my dreams are wild, vivid and oh-so-happy! #putonthefatpants
1.5 cups gluten-free Oat Flour
1 cup Bob’s Red Mill All Purpose G/F Flour
¾ cup Raw Cane Sugar*
¼ cup Flaxseed Meal
¼ cup Tapioca Starch
1.5 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
¾ cup plus 2 Tbsp. melted Coconut Oil
6 Tbsp. unsweetened Applesauce**
2 Tbsp. Vanilla Extract
1 cup Bittersweet Chocolate Chips or Chunks
Preheat oven to 325F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flours, sugar, flaxseed meal, starch, xanthan gum, baking soda, cinnamon and salt. Add the coconut oil, applesauce and vanilla. Stir in the chocolate chips. Dough should be thick.
Drop by Tablespoonful onto prepared baking sheets and bake for 10-13 minutes, until just browning on the bottoms. Let stand on the cookie sheets 15 minutes before eating (they will continue to cook, but will still be super soft and chewy since you took them out just as they started to brown). Yum!
Makes 36 cookies.
*I almost always use AlterEco’s Mascobado Cane Sugar in my baking
**I made my own applesauce by poaching some diced tart apples in a tad of water, then immersion blending it all once they got soft enough to break down. I think this makes a difference! So if it’s apple season and you have time, do this! J One large or two medium apples should provide enough material to make the necessary 6 Tbsp. of sauce.