Chocolate Chip Cookies
If you don't like the flavor of coconut oil, you can substitute gluten-free, casein-free margarine.
- 3 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup applesauce
- ½ teaspoon baking powder
- ¾ cup coconut oil
- 1½ cups packed dark brown sugar
- 1 tablespoon gluten-free vanilla
- 2 cups gluten-free, casein-free chocolate chips
Preheat oven to 375ºF.
In a medium bowl, combine flour, xanthan gum, baking soda, and salt.
In a separate bowl, combine applesauce and baking powder.
Add coconut oil, brown sugar, and vanilla to applesauce mixture.
Beat wet ingredients together using an electric mixer for 1–2 minutes, or until well combined.
Blend dry ingredients into wet.
Mix in chocolate chips.
Drop batter by the tablespoon onto ungreased cookie sheets.
Bake 10–12 minutes or until golden brown.
Remove cookies from cookie sheets, and cool on cooling racks.
MAKES 60 COOKIES (SERVING = 3 COOKIES)
Calories: 246 | Fat: 14 g | Protein: 3 g | Fiber: 3 g
Why Use Coconut Oil?
Coconut oil is solid at room temperature, making it a great substitute for butter in dairy-free baking. It also has a slightly sweet, coconuty flavor that contributes to yummy baked goods. Because of its flavor, it also works well with many ethnic flavors, like Asian or Caribbean cooking.