Babycakes Double Chocolate Chip Cookies
- Number of Servings: 54
Ingredients
1 c coconut oil1.25 c turbinado sugar (evaporated cane juice)1/3 c unsweetened applesauce1/2 c unsweetened cocoa powder1 tsp salt2 tbsp vanilla extract1.5 c Bob's Red Mill Gluten-free all-purpose baking flour1/4 c flax meal1 tsp baking soda1.5 tsp xantham gum1 c vegan chocolate chips
Preheat oven to 325 and line 2 baking sheets with parchment paper.
Mix together the oil, sugar, applesauce, cocoa powder, salt and vanilla. In a separate bowl, whisk together the flour, flax meal, baking soda, and xantham gum. Add the dry mixture to the wet mixture and combine until dough is formed. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Using a melon baller, scoop dough onto the baking sheets, placing 1 inch apart, and flatten with the heel of your hand. Bake for 14 minutes, turning 180 degrees after 9 minutes.
Let cookies stand for 10 minutes, then transfer them to a cooling rack.
Serving Size: makes 54 cookies
Number of Servings: 54
Recipe submitted by SparkPeople user SBJONES520.
Mix together the oil, sugar, applesauce, cocoa powder, salt and vanilla. In a separate bowl, whisk together the flour, flax meal, baking soda, and xantham gum. Add the dry mixture to the wet mixture and combine until dough is formed. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Using a melon baller, scoop dough onto the baking sheets, placing 1 inch apart, and flatten with the heel of your hand. Bake for 14 minutes, turning 180 degrees after 9 minutes.
Let cookies stand for 10 minutes, then transfer them to a cooling rack.
Serving Size: makes 54 cookies
Number of Servings: 54
Recipe submitted by SparkPeople user SBJONES520.
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 65.3 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.1 g
- Protein: 0.9 g
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