Vegan Gluten Free Chocolate Chip Cookies
2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your flour blend already contains it)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar (make sure it’s vegan if that’s important to you)
3/4 cup (164 g) packed light brown sugar (make sure it’s vegan if that’s important to you)
5 tablespoons (70 g) coconut oil, slightly softened
1/4 cup (64 g) smooth applesauce
2 tablespoons (1 fluid ounce) unsweetened nondairy milk (any kind)
1 tablespoon pure vanilla extract
8 ounces nondairy semisweet chocolate chips
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the coconut oil. Mix to distribute the coconut oil evenly, pressing down on the mixture with the back of the mixing spoon. Add the applesauce, milk, and vanilla, and mix to combine. The cookie dough may seem a bit crumbly. Add most of the chocolate chips (reserving a few for pressing into the top of shaped cookies, if desired), and mix until the chips are evenly distributed throughout the dough. Knead the cookie dough with clean hands until it holds together well.
Divide the cookie dough into 20 to 21 portions, and roll each tightly into a ball about 1 1/2 inches in diameter. Press each of the balls of dough into a disk about 1/2-inch thick and place about 1 1/2 inches apart on the prepared baking sheets. Press a few reserved chips, if any, into the top of each shaped cookie.
Place the baking sheets, one at a time, in the center of the preheated oven. Bake until the cookies are lightly golden brown all over and set in the center (10 to 12 minutes). Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.