Living in New York, I’m pretty spoiled when it comes to Vegan/Vegetarian options when I eat out. I mean, not every city can boast it’s own vegan bakery specializing in everything from cinnamon rolls to butter cream frosted cupcakes (cough, Babycakes, cough), can they!? Speaking of Babycakes, not only is their bakery the cutest place ever (out of the way and pain in the ass to get to? Yes. Worth it? Yes again), but there’s a Babycakes COOKBOOK that contains the recipes and tricks behind all of their most popular recipes. Huzzah!
I had been meaning to try making a few of the recipes myself for a while, but was intimidated by the “xantham gum”, “gluten free flour” and “coconut oil” that so many of the recipes called for. Maybe I should just leave all of this fancy shmancy kitchen shenanigans to Erin and the clearly quite capable Babycakes crew and simply rely on the bakery for my BC fix. But then I was re-inspired by a post on neverhomemaker.com, and thought, if Ashley can do it (and make them turn out looking really, really good) then I can do it too. Onward!
So began the Chocolate Chocolate Chip extravaganza, slightly modified from the recipe in the book because, er, I have no idea what the eff xantham gum is besides sounding like something one would find on a space shuttle. These were DELICIOUS! Chocolate, coconut, nuts…the texture was perfect (not crispy, but cake-y almost) and they literally melt in your mouth. Definitely made it to one of the top spots on my dessert list.
One thing I learned from the making of this recipe and now can fully appreciate (as it is used in most of the BC recipes) is COCONUT OIL (I have a more in depth post on this coming up soon). It added a light, coconut-y taste to the cookie that only multiplied their awesomeness. They definitely would have been missing something had I used canola instead. So…yay for the coconut oil.
What You Need:
1 cup coconut oil
1-1/4 cups sugar (I used brown sugar)
1/3 cup applesauce
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 tablespoons vanilla extract
1-1/2 cups flour
1/4 cup flax meal
1 teaspoon baking soda
1-1/2 teaspoons xanthan gum (I used more flax seed)
1 cup whole walnuts
1 cup vegan chocolate chips
What You Do:
Preheat oven to 325 degrees.
In a bowl, mix the oil, sugar, applesauce, cocoa powder, salt and vanilla. Mix it really well. In a separate bowl mix together the flour, flax, baking soda. Add the two mixures together. Add in chips and walnuts and mix well.
Use a tablespoon to scoop out the dough and with your hands roll the dough into a ball. Place on a greased cookie sheet. Lightly flatten the ball (LIGHTLY!) with your hand or the back of the spoon and leave about an inch between each cookie (these won’t spread too much.)
Bake for about 15 minutes. You’ll know when they’re done when the outsides look done but the middle is still soft. Remove from the oven and let cool. Don’t worry about them looking too soft when you take them out as they’ll continue to cook while cooling.