Chips Ahoy Cookies |
Satisfy your cookie craving with these chocolate chips gems! Perfect with a cup or coffee or glass of milk. Makes 36 cookies (but feel free to double the batch!).
Ingredients
- 1 1/2 cups oat flour
- 1 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
- 1 cup vegan sugar
- ¼ cup ground flax meal
- ¼ cup arrowroot
- 11/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup plus 2 tablespoons melted refined coconut oil or canola oil
- 6 tablespoons unsweetened applesauce
- 2 tablespoons vanilla extract
- 1 cup vegan gluten-free chocolate chips
Directions
1. I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn’t to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M–flecked monstrosities, either. I’m talking the real-deal original flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.
2. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the fl ours, sugar, fl ax meal, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
4. Drop the dough by the teaspoonful onto the prepared baking sheets, about 11/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.
Recipe excerpted from BabyCakes Covers the Classics. Copyright © 2011 by Erin Mckenna. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.
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Kelly | May 31, 2011 at 11:38 am - §
Wonderful Gluten Free! I can't wait to try these. I really enjoy getting your recipes but I'm not the greatest baker so I find my using the alternative gluten free flours not cutting the mustard most times. Thanks, Kelly
Chelsea | May 31, 2011 at 1:05 pm - §
Just a note: oats (and oat flour) are not necessarily gluten free unless they are certified as being gluten free. Otherwise there is a risk of cross contamination with gluten. Moreover, even when oats are certified gluten free, many people with celiac disease experience negative reactions, and the "jury is out" among celiac disease experts as to whether certified gluten free oats are safe.