I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go to the cake section. This isn’t to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M-flecked monstrosities, either. I’m talking the real-deal original flavour, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.
Cookies are a treat, of course, but at less than 150 calories each with all-natural ingredients, these are one of the better options!
1.5 cups oat flour
1 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
1/4 cup ground flax meal
1/4 cup arrowroot
1.5 tsp xanthan gum
1 tsp baking soda
1 tsp salt
3/4 cup plus 2 tbsp melted refined coconut oil or canola oil
6 tbsp unsweetened applesauce
2 tbsp vanilla extract
1 cup vegan gluten-free chocolate chips
1. Preheat the oven to 325 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
3. Drop the dough by the teaspoonful onto the prepared baking sheets, about 1.5 inches apart. Bake for seven minutes, rotate the baking sheets, and bake for seven minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.