Babycakes Double Chocolate Chip Cookies

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Nutritional Info
  • Servings Per Recipe: 54
  • 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

View full nutritional breakdown of Babycakes Double Chocolate Chip Cookies calories by ingredient
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From the Babycakes recipe book. From the Babycakes recipe book.
Number of Servings: 54


    1 c coconut oil
    1.25 c turbinado sugar (evaporated cane juice)
    1/3 c unsweetened applesauce
    1/2 c unsweetened cocoa powder
    1 tsp salt
    2 tbsp vanilla extract
    1.5 c Bob's Red Mill Gluten-free all-purpose baking flour
    1/4 c flax meal
    1 tsp baking soda
    1.5 tsp xantham gum
    1 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.

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