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Vegan Gluten-Free Chocolate Chip Cookies

Time 2 hours
Yields Makes about 3 1/2 dozen
A manicured hand holds a stack of Vegan Gluten-Free Chocolate Chip Cookies
(Mariah Tauger / Los Angeles Times)
1

Whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt in a medium bowl. Add the coconut oil, applesauce and vanilla extract and stir with a spoon until smooth. Fold in the chocolate chips until evenly distributed. Cover with plastic wrap and refrigerate until firm, at least 30 minutes and up to 1 day.

2

Meanwhile, heat the oven to 325 degrees. Line 3 large baking sheets with parchment paper (or work in 3 batches).

3

Using a measuring tablespoon or 1/2-ounce cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Using the bottom of a glass, press gently on each dough ball to flatten it into a 1/3-inch-thick round. Repeat with the remaining dough balls.

4

Working with one sheet at a time, bake the cookies for 10 minutes, then rotate the pan and bake until golden brown, about 4 minutes longer.

5

Let cool completely on the sheets on wire racks, at least 30 minutes. The cookies need to cool completely before handling or they will break.

Adapted from Erin McKenna of the eponymous bakery.
Make Ahead:
The cookies will keep in an airtight container at room temperature for up to 1 week.