Gluten-Free Double Chocolate Chip Cookies

Total Time:
1 hr 34 min
Prep:
20 min
Inactive:
1 hr
Cook:
14 min

Yield:
24 cookies or 12 servings
Level:
Easy

Ingredients
  • 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
Directions

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.

Nutritional analysis per serving:

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


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    This recipe is featured in:

    Holiday Baking & Dessert Recipes