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coconut oil cane juice applesauce cocoa powder kosher salt vanilla flour meal baking soda xanthan gum chocolate chips
Viewed: 50 - Published at: 7 years agoIngredients
- 1 cup coconut oil
- 1 1/4 cups evaporated cane juice
- 1/3 cup applesauce
- 1/2 cup cocoa powder
- 1 teaspoon kosher salt
- 2 tablespoons pure vanilla extract
- 1 1/2 cups gluten-free all-purpose baking flour
- 1/4 cup flax meal
- 1 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 1 cup chocolate chips
Method
- Preheat oven to 325 degrees F. 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 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.
- Calories 340; Total Fat 24 g; (Sat Fat 18.5 g, Mono Fat 2.6 g, Poly Fat 0.5g) ; Protein 3.5g; Carb 33g; Fiber 4.5 g; Cholesterol 0 mg; Sodium 270 mg
