After a friend posted a craving on fb about these babycakes cookies, I soon had one too. It's like a contagious yawn. I used bitter chocolate chips rather than semisweet, so I would classify these as adult cookies. They are nothing like the old fashioned kinds kids would fight over. But personally, I love the bitter-goodness of these gluten-free lovelies.
adapted from babycakes
- 1 cup coconut oil
- 1-1/4 cup evaporated cane juice
- 1/2 cup applesauce
- 1 tsp salt
- 2 tbsp vanilla extract
- 1/4 cup flax meal
- 2-1/2 cups gluten free baking mix
- 2/3 cup cocoa powder
- 1-1/2 tsp baking soda
- 1-1/2 xanthan gum
- 1 cup bitter chocolate chips
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
- 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, 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 tablespoon, scoop the dough onto 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 the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.