When was the last time you took a bite out of a truly exceptional chocolate chip cookie? For me it was about 2 minutes ago because I just finished baking about 30 of them from the Babycakes NYC cookbook I picked up. I was introduced to the bakery while shooting a segment for Secret Guide to Fabulous After the first bite of the doughnuts I made with the owner Erin and Shaun T I was hooked, bought the cookbooks and mixes, and of course more goodies. Then the hard part came, finding all of these crazy sounding flours, potato start, arrowroot anyone? After a trip to Wholefoods I had tracked down everything I needed to make more doughnuts at home.
A word of caution to anyone trying this at home if you buy "potato flour" instead of "potato starch" you will make doughnut clay, I clearly learned that the hard way! After I fixed my shopping snafu I was in business, the doughnuts came out perfectly. One of the things I loved was that the recipe is made with coconut oil instead of butter, the coconut oil is "refined" so it actually doesn't have a coconut flavor it actually tastes more like butter.
Now for my next mission, re creating the delicious chocolate chip cookie that I tried while I was at the bakery. I followed the recipe exactly and they were amazing, everyone I shared them with LOVED them and couldn't tell that there was no flour, eggs or butter.
Here is the official Babycakes NYC Chocolate Chip Cookie Recipe courtesy of my new friend Erin:
- 1 cup coconut oil
- 6 Tbsp. homemade applesauce or store-bought unsweetened applesauce
- 1 tsp. salt
- 2 Tbsp. pure vanilla extract
- 1 1/4 cups evaporated cane juice
- 2 cups Bob's Red Mill gluten-free all-purpose baking flour
- 1/4 cup flax meal
- 1 tsp. baking soda
- 1 1/2 tsp. xanthan gum
- 1 cup vegan chocolate chips
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, applesauce, salt, vanilla and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.
© 2009 Babycakes by Erin McKenna.
I also show you how to make these in this fun video: