One of my favorite past times is perusing through my Gluten-Free Cookbook from Babycakes Bakery in NYC. Usually I just imagine myself walking up Fifth Avenue, on my way to the Met, with an infamous Babycakes Cupcake in hand but yesterday I decided to come down to earth long enough to make some cookies!
Normally these cookies call for Bob's Red Mill All-Purpose Gluten Free Flour mix, but I was feeling inspired and decided I would make my own Gluten Free flour mixture. Here's the recipe:
2 1/2 c. brown rice flour
1 c. potato starch
1 c. arrowroot powder
1/4 c. Bob's Red Mill Coconut Flour
1/4 c. Bob's Red Mill Garbanzo-Fava Bean Flour
2 tbsp xantham gum
Mix all the ingredients well and the mixture is ready immediately to use in your recipes. Store all remaining flour in a plastic bag in the freezer for up to 6 months. Thaw for 15 minutes before using.
GF Chocolate Chip Cookies
1 c. coconut oil
6 tbsp. applesauce
1 tsp. Himalayan salt
2 tbsp. pure vanilla extract
1 1/4 c. evaporated cane juice
2 c. GF Flour Mixture (above recipe)
1/4 c. ground flax meal
1 tbsp. baking soda
1 tsp xantham gum
1 c. vegan chocolate chips
Oven to 325 degrees. Line 2 baking sheets with parchment paper. In a large bowl, mix first 5 ingredients together well. In a smaller bowl, sift the remaining ingredients together (except the chocolate chips). Add the contents of the smaller bowl slowly to the large bowl and stir with a rubber spatula until a grainy dough is formed. Gently fold in the chocolate chips.
Place heaped teaspoonfuls of dough about 1 inch apart on parchment paper and squish flat with your palm. Bake in oven for 15 minutes, turing 180 degrees after 9 minutes. Let the cookies stand 10 minutes on the baking sheet, then transfer to wire rack until completely cooled. Store in an airtight container at room temperature for up to 3 days.
Chances are, these guys won't last 3 days.