What flours are used to make these gluten-free? Oat flour, GF all purpose flour and lastly, though not technically flour, the addition of flaxseed meal. Flaxseed meal adds even more fiber and Omega 3 fatty acids plus works wonders at binding all the ingredients together.
For both the GF all purpose flour and the flaxseed meal, I used Bob's Red Mill brand. They also carry oat flour too but I opted for a different brand because I had it handy. Feel free to use whichever one you like best. If you want to ensure egg and dairy free cookies, I recommend Enjoy Life Chocolate Chunks. These are pretty much as good as you can get.
Be forewarned, this recipe does have a lengthy list of ingredients but the end result is worth it. The cookies are fat, moist, store well in an air-tight container but above all else they taste GREAT! The kids gobbled these up.
Babycakes NYC is a well-known gluten-free bakery in New York City. There are even Babycakes cookbooks available too and I will be purchasing one shortly as I was so thrilled with this recipe. I think Babycakes Covers the Classics will soon be added to my already jammed bookshelves.
Now on to the recipe!
*adapted source recipe: Babycakes NYC Chocolate Chip Cookies
I replaced organic sugar for palm sugar and used chocolate chunks
WHAT YOU NEED
1 cup 1/2 Gluten Free Oat Flour
1 cup GF All Purpose Baking Flour (Bob’s Red Mill)
1 cup Coconut (palm) sugar
1/4 cup Flaxseed Meal
1/4 cup Arrowroot Starch
1 tsp 1/2 Xanthan Gum
1 tsp Baking Soda
1 tsp Salt
3/4 cup plus 2 Tb melted, refined Coconut Oil or Canola Oil
6 Tb unsweetened Applesauce
2 Tb gluten free Vanilla Extract
1 cup gluten free, dairy free Chocolate Chunks (Enjoy Life)
PREHEAT oven to 350F
LINE 2 cookie sheets with parchment paper
IN LARGE BOWL, stir together first 8 dry ingredients
IN MEDIUM BOWL, whisk together remaining ingredients except chocolate chunk
STIR wet ingredients into dry ingredients
FOLD in chocolate chunks until combined
DOLLOP 1 tablespoon size mounds of cookie dough onto prepared baking sheet leaving 1 1/2" space between cookies
BAKE 7 minutes
BAKE 7 more minutes
REMOVE COOKIE SHEET and place on cooling rack
LET cookies cool for 15 minutes before transferring cookies to serving platter