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~ Vegan/GF Double Chocolate Chip Cookies ~

From "Babycakes - Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery" by Erin McKenna

1 C coconut oil
1 1/4 C evaporated cane juice
1/3 C unsweetened applesauce
1/2 C unsweetened cocoa powder
1 tsp sea salt
2 tbsp pure vanilla extract
1 1/2 C Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1/4 C flax meal
1 tsp baking soda
1 1/2 tsp xanthan gum
1 C vegan chocolate chips

1. Preheat oven to 325 degrees F.
2. In a bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt and vanilla
3. In a separate bowl, whisk together the flour, flax meal, baking soda and xanthan gum
4. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed
5. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough
6. Space balls of dough 1 inch apart and gently press each one with the heel of your hand to help them spread
7. Bake on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes
8. The finished cookies will be crisp on the edges and soft in the center
9. Let the cookies stand on the sheets fr 10 minutes, then transfer them to a wire rack and cool completely