Gluten-Free Chocolate Chip Cookies Worth Celebrating

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The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Erin McKenna of Erin McKenna’s Bakery NYC proves that gluten-free chocolate chip cookies can be just as satisfying as the original.

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Photo courtesy of the BabyCakes Cookbook

Chocolate Chip Cookies
By Erin McKenna, Owner of Erin McKenna’s Bakery NYC and Author of the BabyCakes Cookbook
Makes 2 dozen Cookies

2 cups Bob’s Red Mill gluten-free all-purpose flour
1 cup vegan sugar
¼ cup arrowroot
1 ½ teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted unscented coconut oil
6 tablespoons unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips

Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.

Combine the flour, sugar, arrowroot, xanthan gum, baking soda, and salt in a medium bowl and whisk until combined. Add the oil, applesauce and vanilla extract and stir with a rubber whisk until the batter is smooth. Fold in the chocolate chips.

Drop the dough by the tablespoonful onto the baking sheet, leaving 1 inch between each cookie. Using the bottom of a dry measure, press gently on each cookie to flatten to about 1/3-inch thick.

Bake for 10 minutes, rotate the pans and bake 4 minutes more, or until the cookies are slightly golden. Let cool for 30 minutes. Do not proceed until the cookies are thoroughly cooled or they will break.

More delectable cookies to fawn over:

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