If you’re like most women, you’re totally smitten with chocolate. People have been obsessing over this comfort food for thousands of years (the Mayans considered cocoa a cure-all and the Aztecs used it as money). And all that obsessing has yielded some pretty surprising studies—and findings.
These cookies with crunch edges and a soft, chewy center will immediately put you in antioxidant overdrive .
Good news: the recipe is dairy free, gluten-free, healthy and vegan.
Double Chocolate Chip Cookies.
1 cup coconut oil
1 cup coconut sugar
1/3 cup unsweetened applesauce
1/2 cup cocoa powder
1 tsp sea salt
2tbs pure vanilla extract
1 1/2 cup brown rice flour
1/4 cup flax meal
1tsp baking soda
1,5 tsp xantham gum
1 cup vegan chocolate chips
1. Preheat the oven to 325F. Line 2 baking sheets with parchment paper.
2 . In a medium bowl, mix together the oil, coconut sugar, applesauce, cocoa powder, salt and vanilla. 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 combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Scoop the dough onto the prepared baking sheet, spacing the portion 1 inch apart. Gently press each with the hell of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes.
The finished cookies will be crisp on the ages and soft in the center.
4. 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.
The recipe is from the book “Babycakes” By Erin McKenna.