Time: 1 hour 34 minutes
Complexity: easily
Quantity: 24 pcs.

Although these cookies are gluten-, dairy-, and egg-free, they're quite delicious, thanks in large part to the chocolate dough and the chocolate chips mixed into it. The texture isn't compromised either. Coconut oil, applesauce, and xanthan gum make them soft and chewy on the inside and deliciously crisp on the outside. These cookies are perfect for those on a gluten-free diet, vegans, and anyone simply following a healthy diet.

Ingredients:

• 1 tbsp. coconut oil
• 1 and 1/4 cups unrefined sugar from evaporated sugarcane juice
• 1/3 cup applesauce
• 0.5 cup cocoa powder
• 1 teaspoon coarse salt
• 2 tbsp vanilla extract
• 1.5 cups gluten-free baking flour
• 1/4 cup flaxseed meal
• 1 teaspoon of baking soda
• 1.5 tsp xanthan gum
• 1 cup chocolate chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut oil, cocoa, vanilla extract, gluten-free flour, flaxseed flour, xanthan gum, chocolate chips (granules), applesauce, unrefined sugar

We recommend

Preparation:

Step 1
• Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
Step 2
• In a medium bowl, combine the coconut oil, unrefined sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flaxseed meal, baking soda, and xanthan gum. Using a rubber spatula, gently fold the dry ingredients into the wet mixture and knead into a dough. Gently fold in the chocolate chips until evenly distributed.
Step 3
• Using a watermelon scoop or tablespoon, scoop out the dough and place it on the prepared baking sheets, spacing it 2.5 cm (1 inch) apart. Gently press each cookie with your hand to flatten it. Bake on the middle rack of the oven for 14 minutes, rotating the baking sheets 180° after 7 minutes. The cookies will be crispy around the edges and soft in the center.
Step 4
• Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely before removing. Store in an airtight container at room temperature for up to 3 days.

Votes: 1

Author of the recipe - Erin McKenna is a diet bakery in New York City, USA.