Babycakes!!!!

There is a fantastic bakery in New York City called Babycakes.  They specialize in gluten free, dairy free, and quite often, sugar free baked goods.  How can baked goods tasted delicious without the usual sins of butter, eggs, milk, etc?  Well, try these recipes out and post your comments!!!!

Double chocolate chip cookies

I often make these cookies for large gatherings at my place and my friend Rachel ADORES them (as does everyone else!!)  You can easily double the recipe if you wish.  The original recipe calls for Coconut Oil which although it does have a great kick of nutrients, also wallops quite a saturated fat punch.  So, I have substituted canola oil instead and they are just as delicious.

1 cup canola oil
1 1/4 cups organic cane juice (which can be hard to find; if you cannot, organic cane sugar works just as well)
1/3 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 Tablespoons pure vanilla extract (PLEASE ensure you are buying the real thing and not artificial)
1 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour (available at most supermarkets)
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum (used in place of eggs to make the batter stickier; available at Whole Foods and most health food stores and also some regular supermarkets carrying organic groceries)
1 cup vegan chocolate chips (use regular if you are not adverse to dairy)

Preheat oven to 325.  Line 2 baking sheets with parchment paper.  In a medium bowl, mix together the oil, cane juice / sugar, applesauce, cocoa, salt and vanilla.  In another medium bowl, whisk the flour, flax meal, baking soda and xanthan gum.  Using a rubber spatula (if you have one), carefully add the dry ingredients to the wet mixture and combine until a dough is formed.  Gently fold in the chocolate chips until evenly distributed.

Using a melon baller (or your hands), scoop out a ball of dough and place on parchment sheet about 1 - 2 inches apart.  Flatten with the palm of your hand.  Bake on center rack for 14 minutes, turning 180 degrees after the first 9 minutes.  The finished cookies will be crisp on the edges and soft in the centre.

Let the cookies stand on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container (IF there are any left!!!!) at room temperature for up to 3 days.