Peanut Butter Chip Cookies: Gluten Free, Dairy Free, + Vegan!

I am pretty excited about how these cookies turned out.  You know its a winner when my husband wants to keep eating them.  The texture is almost hard to describe.  They are more dense than your typical cookie but definitely tender at the same time.  I was about to add some oats but glad I didn't because I think that would have made them heavier and dry.  They are not overly sweet either which I like too.  With all the experimenting I do, I still get nervous about leaving out your typical key ingredients like eggs and butter.  My inspiration from this recipe came from one of my cookbooks, called Babycakes.     

The Ingredients:

Pre-heat oven to 325 degrees

Makes 24-28 cookies

2 Cups Gluten Free Flour (I used Mama's Almond Blend)

1 Teaspoon Kosher Salt

1 Teaspoon Baking Soda

1 Teaspoon Xanthan Gum

1/3 Cup Unsweetened Applesauce

3/4 Cup Coconut Oil, melted

1 Cup Coconut Sugar

1 Tablespoon Pure Vanilla Extract

2 Teaspoons Ground Flaxseed Meal (I use Bob's Red Mill) 

1 1/2 Teaspoons Water

1 Cup Peanut Butter Chips (or your favorite type of baking chip)

The Steps:

1) In a small bowl, combine the flaxseed meal with the 1 1/2 teaspoons of water and mix well.  It will form a paste-like consistency almost immediately.  Allow to sit for about 2 minutes before adding to any other ingredients.

2) Mix together the flour, salt, baking soda, and xanthan gum in a large mixing bowl.  Set aside. 

3) In a medium mixing bowl, add the coconut sugar, applesauce, coconut oil, vanilla extract, and the flaxseed meal paste.  Incorporate well, making sure the paste gets worked into the rest of the ingredients.  The coconut oil will remain on top and that is OK! 

The coconut oil will for the most part stay separated from the rest of the ingredients.  

 4) Add the wet ingredient mixture to the dry.  Then stir into the flour with a spatula until fully combined. The consistency will yeild a fairly wet dough.

5) Add your choice of chip...peanut butter, chocolate, butterscotch, cinnamon...or add dry fruit and nuts!

6) Line a baking sheet with parchment paper.  Then using a cookie scoop, spoon, or mellon baller, drop rounds about 2 inches apart.  Press the dough down gently with your palm or fingers.  The cookies will not spread too much, so this helps flatten them a bit so they can bake a bit more evenly.  

6) Bake in the oven for 13-16 minutes at 325 degrees.  Allow to sit on baking sheet for about 2-3 minutes after removing from the oven before transferring to a plate.