Equipment
- Two sheet pans
- Two medium bowls
- Melon baller
- Wire cooling rack
Ingredients
- 1 cup coconut oil in liquid form*
- 6 tbsp applesauce
- 1 tsp salt
- 2 tbsp pure vanilla extract
- 1¼ cups coconut sugar
- 2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ¼ cup flax meal
- 1 tsp baking soda
- 1½ tsp xanthan gum
- 1 cup vegan dark chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Line the two sheet pans with parchment paper.
- In a medium bowl, mix together oil, banana, salt, vanilla and coconut sugar.
- In a separate medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum.
- Carefully add the dry ingredients to the wet and stir until a grainy dough is formed.
- Fold in the chocolate chips until they are evenly distributed.
- Using a melon baller, scoop the dough onto each cookie sheet. Be sure to space the cookies about two inches apart, placing 12 on each cookie sheet, for a total of 24 cookies.
- Bake the first sheet on the center rack for 13 minutes, rotating 180 degrees after 8 minutes.
- When they’re done, the cookies will be brown on the bottom and will hold their shape.
- Repeat with the second cookie sheet.
- Allow the cookies to cool for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Optional step: When you’re ready to serve, scoop some of your favorite non-dairy ice cream onto one cookie, top with another and enjoy!
- Cookies can be stored for up to five days, and they freeze very nicely.
Notes
*You can purchase the liquefied version, which is more expensive, or melt solid coconut oil by placing it in a microwave-safe bowl or measuring cup and heating in 15-second increments until it’s completely liquefied. Note that if you’re using solid coconut oil, you’ll have to re-measure one cup once it’s melted, not one cup in its solid form.