Chocolate Chip Cookie Sandwich

Chocolate Chip Cookies

babycakes, NYC

Ingredients:

1 cup coconut oil

6 Tbsp Homemade applesauce 

(or unsweetened store-bought 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 ships

Directions:

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

In medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated can 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.

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.

Vanilla Frosting

Ingredients:

1 1/2 cups unsweetened soy milk

3/4 cup dry soy milk powder

1 Tbsp coconut flour

1/4 cup agave nectar

1 Tbsp pure vanilla extract

1 1/2 cups coconut oil

2 Tbsp fresh lemon juice

Directions:

In a blender combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes.  With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.