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.

10
Servings
403
Calories Per Serving
Deliver Ingredients

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
28g
40%
Sugar
12g
13%
Saturated Fat
20g
83%
Cholesterol
4mg
1%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Vitamin A, RAE
7µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
35mg
4%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
88mg
13%
Selenium, Se
5µg
9%
Sodium, Na
253mg
17%
Water
56g
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.