Double Chocolate Chip Cookies

Tara Donne

Ingredients

  • 1 Cup  coconut oil
  • 1 1/4 Cup  evaporated cane juice
  • 1/3 Cup  homemade applesauce or store-bought unsweetened applesauce
  • 1/2 Cup  unsweetened cocoa powder
  • 1 Teaspoon  salt
  • 2 Tablespoons  pure vanilla extract
  • 1 1/2 Cup  Bob's Red Mill gluten-free all-purpose baking flour
  • 1/4 Cup  flax meal
  • 1 Teaspoon  baking soda
  • 1 1/2 Teaspoon  xanthan gum
  • 1 Cup  vegan chocolate chips

More Recipes

by Babycakes Cookbook

Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: If you add minced fresh mint to the dough, the cookies taste just like Girl Scout Thin Mints! So here’s to putting those overachieving little nerdlettes out of business. (Oh, relax. Love, love you gals!)

Directions

Preheat the oven to 325 degrees. 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 to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout 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 14 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.
 

Notes

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

Nutrition

Calories per serving:

315 calories

Dietary restrictions:

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:

16%

Servings:

12
  • Fat 292g 450%
  • Carbs 287g 96%
  • Saturated 241g 1,204%
  • Fiber 54g 216%
  • Sugars 76g
  • Monounsaturated 15g
  • Polyunsaturated 5g
  • Protein 48g 96%
  • Cholesterol 2mg 1%
  • Sodium 3,863mg 161%
  • Calcium 742mg 74%
  • Magnesium 281mg 70%
  • Potassium 1,832mg 52%
  • Iron 18mg 98%
  • Zinc 9mg 59%
  • Phosphorus 545mg 78%
  • Vitamin A 2µg 0%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 51µg 13%
  • Vitamin B12 0µg 8%
  • Vitamin E 3mg 15%
  • Vitamin K 16µg 19%
Have a question about nutritional data? Let us know.
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