Monday, February 1, 2010

If you give a birthday girl a cookie...

I received some homemade cookies for my recent birthday and the thoughtful gift (even more impressive since my friends were detoxing and they abstained from sampling any (!)--it's nice to have crazy friends) was packaged in a rectangular glass jar that features a chalkboard patch for labeling. The cookies are (ok, were) amazing and survived a whole 2 days before disappearing. I asked for the recipe and, unbeknownst to all the folks who tried the cookies, they were gluten-free, dairy-free, egg-free and soy-free. I guess you can't knock something until you've tried it--so you should try it...and then stop by with some:

1 cup coconut oil
6 Tbs unsweetened applesauce
1 tsp salt
2 Tbs pure vanilla extract
1 1/4 cup evaporated cane juice (this is dry sugar)
2 cups gluten free all purpose baking flour (my friend uses Bob's Red Mill)
1/4 ground flax seed
1 tsp baking soda
1 1/2 tsp xanthan gum (my friend uses Bob's Red Mill)
1 cup choc chips

Preheat oven to 325. Line baking sheets with parchment paper.

In a large bowl, mix oil, applesauce, salt, vanilla, and evaporated cane juice. In a medium bowl, whisk flour, flax seed, baking soda, and xanthan gum. Carefully add dry ingredients to wet mixture with a rubber scraper and stir until a grainy dough is formed. Gently fold in chocolate chips until evenly distributed.

Use a melon baller to scoop dough onto prepared baking sheet, spacing 1 inch apart. Gently press the dough with heel of your hand to help them spread. Bake on center rack for 15 min, rotating the sheets 180 degrees after 9 min. The finished cookies will be crisp on the edges and soft in the center.

Let cookies stand on sheet for 10 min, then transfer to a wire rack and cool completely before storing.

The recipe is from a recipe book (Baby Cakes) from the "vegan, mostly gluten-free, mostly sugar-free" Baby Cakes Bakery in New York.


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