Chocolate Chip Cookie Sandwiches

Tara Donne


  • 1 Cup  coconut oil
  • 6 Tablespoons  homemade applesauce or store-bought unsweetened applesauce
  • 1 Teaspoon  salt
  • 2 Tablespoons  pure vanilla extract
  • 1 1/4 Cup  evaporated cane juice
  • 2 Cups  Bob's Red Mill gluten-free all-purpose flour
  • 1/4 Cup  flax meal
  • 1 Teaspoon  baking soda
  • 1 1/2 Teaspoon  xantham gum
  • 1 Cup  vegan chocolate chips

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by Babycakes Cookbook

In my house, baking cookies was a cutthroat competition among siblings, with my mother presiding, Iron Chef style, with one baby perched on her hip and the other clamped to her knee. Our approaches varied. Mary increased the sugar in an attempt to up the crunch. Patrick (ever the psycho perfectionist) altered the recipe and portion size teaspoon by teaspoon in pursuit of a product with Mom's thin and crispy edges. Bill made his backward, just to act rad. It was never my intention to upstage your cookies, Mom — but you should know that I've never claimed a victory as great as when you tasted your first Babycakes NYC cookie and said: "These are better than mine." Slather an exceedingly generous dollop of your favorite frosting between two of these cookies and you've got your newest addiction, the Babycakes NYC cookie sandwich. Try freezing them.


Preheat the oven the 325 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated 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 through the dough. 

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch 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 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. 

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.


Reprinted with permission from BabyCakes by Erin McKenna, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.


Calories per serving:

389 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 288g 444%
  • Carbs 308g 103%
  • Saturated 237g 1,187%
  • Fiber 42g 166%
  • Sugars 78g
  • Monounsaturated 13g
  • Polyunsaturated 4g
  • Protein 46g 92%
  • Cholesterol 2mg 1%
  • Sodium 3,768mg 157%
  • Calcium 731mg 73%
  • Magnesium 66mg 17%
  • Potassium 1,171mg 33%
  • Iron 14mg 80%
  • Zinc 6mg 40%
  • Phosphorus 218mg 31%
  • Vitamin A 3µg 0%
  • Vitamin C 21mg 34%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 38µg 10%
  • Vitamin B12 0µg 8%
  • Vitamin E 3mg 15%
  • Vitamin K 14µg 18%
Have a question about nutritional data? Let us know.
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