Chips Ahoy!

By Erin McKenna author of BabyCakes Covers the Classics

I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for 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 flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie. Makes 36

11/2  cups oat fl our
1 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
¼ cup ground flax meal
¼  cup arrowroot
11/2  tsp xanthan gum
1 tsp baking soda
1 tsp salt
¾  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

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

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.

Drop the dough by the teaspoonful onto the prepared baking sheets, about 11/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.

To read the review for Babycakes Covers the Classics, please click here

Photograph courtesy of Clarkson Potter, a division of Random House, Inc.

Recipe excerpted from BabyCakes Covers the Classics. Copyright © 2011 by Erin Photographed by Tara Donne. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.

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