Adapted from Erin McKenna of the eponymous bakery, these have the crunchy edges of classic chocolate chip cookies. Fragrant with vanilla, the cookies taste extra rich from a generous proportion of coconut oil.
Vegan gluten-free chocolate chip cookies
2 hours, largely unattended. Makes about 3 1/2 dozen.
2 3/4 cups gluten-free all-purpose flour
1 cup organic cane sugar
1/4 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup refined coconut oil, melted
6 tablespoons unsweetened applesauce
2 tablespoons pure vanilla extract
1 cup vegan gluten-free chocolate chips
Whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt in a medium bowl. Add the coconut oil, applesauce and vanilla extract and stir with a spoon until smooth. Fold in the chocolate chips until evenly distributed. Cover the dough with plastic wrap and refrigerate until firm, at least 30 minutes and up to one day.
Meanwhile, heat the oven to 325 degrees. Line 3 large baking sheets with parchment paper (or work in 3 batches).
Using a measuring tablespoon or a half-ounce cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Using the bottom of a glass, press gently on each dough ball to flatten it into a one-third-inch-thick round. Repeat with the remaining dough balls.
Working with one sheet at a time, bake the cookies for 10 minutes, then rotate the pan and bake until golden brown, about 4 minutes longer.
Let cool completely on the sheets on wire racks, at least 30 minutes. The cookies need to cool completely before handling or they will break.
Make Ahead: The cookies will keep in an airtight container at room temperature for up to 1 week.