Babycakes NYC Chocolate Chunk Cookies

Who doesn't adore chocolate chip cookies? These ones are gluten-free, dairy free and egg free but you would never know it. I opted for chocolate chunks to add even more taste and texture. Amazing!

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!

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)

MAKE IT

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

ROTATE pan

BAKE 7 more minutes

REMOVE COOKIE SHEET and place on cooling rack

LET cookies cool for 15 minutes before transferring cookies to serving platter

ENJOY !