Dessert

Babycakes Double Chocolate Chip Cookies is for Dessert.

Babycakes Double Chocolate Chip Cookies takes several minutes to prepare.

Babycakes Double Chocolate Chip Cookies takes several minutes to cook.

Babycakes Double Chocolate Chip Cookies makes 54 servings.

The ingredients for Babycakes Double Chocolate Chip Cookies are:

1 c coconut oil
1.25 c turbinado sugar (evaporated cane juice)
1/3 c unsweetened applesauce
1/2 c unsweetened cocoa powder
1 tsp salt
2 tbsp vanilla extract
1.5 c Bob's Red Mill Gluten-free all-purpose baking flour
1/4 c flax meal
1 tsp baking soda
1.5 tsp xantham gum
1 c vegan chocolate chips

Here is how you make Babycakes Double Chocolate Chip Cookies:

Preheat oven to 325 and line 2 baking sheets with parchment paper.Mix together the oil, sugar, applesauce, cocoa powder, salt and vanilla. In a separate bowl, whisk together the flour, flax meal, baking soda, and xantham gum. Add the dry mixture to the wet mixture and combine until dough is formed. Gently fold in the chocolate chips until evenly distributed throughout the dough.Using a melon baller, scoop dough onto the baking sheets, placing 1 inch apart, and flatten with the heel of your hand. Bake for 14 minutes, turning 180 degrees after 9 minutes. Let cookies stand for 10 minutes, then transfer them to a cooling rack. Serving Size: makes 54 cookiesNumber of Servings: 54Recipe submitted by SparkPeople user SBJONES520.

The nutritional information for Babycakes Double Chocolate Chip Cookies is:

• Servings Per Recipe: 54
• Amount Per Serving
• Calories: 89.7

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 65.3 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.1 g
• Protein: 0.9 g

The dietary needs meet for Babycakes Double Chocolate Chip Cookies is Vegan