Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches
Staff Writer

Tara Donne

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.

Notes

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

Ingredients

  • 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

Directions

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.
 

Nutritional Facts

Total Fat
26g
37%
Sugar
10g
11%
Saturated Fat
19g
79%
Cholesterol
1mg
0%
Carbohydrate, by difference
32g
25%
Protein
5g
11%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
16mg
2%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
1mg
7%
Phosphorus, P
84mg
12%
Selenium, Se
1µg
2%
Sodium, Na
228mg
15%
Water
59g
2%
Zinc, Zn
1mg
13%

Chocolate Chip Cookie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Chip Cookie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.