1 Video | Photo: Gluten-Free Double Chocolate Chip Cookies Recipe
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
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By wmshelton
austin, TX
on June 13, 2011
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I wonder what gluen free flour base is used? Can make a BIG difference. In the video, potato starch, gar/fav bean flour, and arrowroot is mentioned as the base of the flour used, but the recipe (or brand is not provided. Is it provided in the bakery's book? Might have better reviews if this missing section was provided. But do appreciate the effort.
By geek_chic
on April 15, 2011
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A lot of people who are going gluten free aren't doing it to take part in a trend, or to be health nuts. In my case, I have a severe allergy to wheat and dairy. So, there isn't anything wrong with 'good old fashioned butter and eggs,' in fact a lot of us would LOVE to be able to indulge in them, but due to health reasons we can't.
By west757_12957906
Moorestown, NJ
on December 02, 2010
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I made these the other day and they turned out ok. I will try them again with a different flour mix to see if we like them better.
I also would like to comment on some of the negative feedback. My daughter is gluten, dairy, and egg intolerant. The lifestyle change we are going through is dramatic. Of course we would love to eat cookies with milk, butter, eggs, flour, et al, but unfortunately we are unable. Be grateful that you can indulge in everyday products.
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