Ingredients
Method
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the unsweetened applesauce, melted coconut oil, egg, and vanilla bean paste until smooth and well combined.
- In a separate bowl, whisk the gluten free all purpose flour blend, baking soda, baking powder, and salt until evenly mixed.
- Add the dry ingredients to the wet ingredients and fold together with a spatula just until no dry streaks of flour remain.
- Fold in the dairy free chocolate chips until they are evenly distributed in the dough.
- Scoop heaping tablespoon portions of dough onto the prepared cookie sheet, spacing each cookie about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops look just set.
- Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, use a gluten free all purpose blend that contains xanthan gum.
- If the dough seems very soft, let it rest for 5 minutes before scooping so the flour can hydrate and the cookies hold their shape.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- If the dough seems very soft, let it rest for 5 minutes before scooping so the flour can hydrate and the cookies hold their shape.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.