BabyCakes Chocolate Chip Cookies & “Oreo” Cookie Filling (vegan and gluten free)

Who doesn’t love a good chocolate chip cookie? These cookies are definitely in my top five, but are by far Lil Sis‘ favorite. I whipped up a batch and then took them to another level by adding “oreo” cookie filling to a few of them. Mmmmm. A total win. Give these cookies a try. They’re worth every bit of effort and ingredients!

Chocolate Chip Cookies
recipe courtesy of BabyCakes
1 cup (melted) coconut oil
6 T unsweetened applesauce
1 tsp kosher salt
2 T pure vanilla extract
1 1/4 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

*measure all ingredients in “dry” measuring cups – even the liquid

Preheat oven to 325. 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 cookie scoop, scoop the dough onto the prepared baking sheets, spacing 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 9 minutes, rotate the sheets 180 degrees, and bake 4 minutes more. 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.

******************

Oreo Cookie Filling
recipe courtesy of cookiesandcups
1/4 cup non-hydrogenated vegetable shortening
1/4 tsp pure vanilla extract
1/2 tsp evaporated cane juice
1 1/2 cups powdered sugar
1 1/2 T hot water

Mix all ingredients in a mixer for 2 minutes on medium speed. It can be stored in an airtight container for up to a week.

BabyCakes Chocolate Chip Cookies

Unfortunately I didn’t snap a pic of my cookie sandwiches, but believe me, they are worth EVERY SINGLE CALORIE. And the cookies alone?! Awesome. Believe it, or not, we have a few left over and I’m going to make ice cream sandwiches with them. Oh, yeah.

Enjoy!

Advertisements

2 thoughts on “BabyCakes Chocolate Chip Cookies & “Oreo” Cookie Filling (vegan and gluten free)

Comments are closed.