This recipe has been adapted from Erin McKenna from babycakes.com. It is free of wheat, gluten gluten-free, gluten free), dairy, casein, and eggs. Its author and baker, Erin McKenna is the founder of the vegan sweet shop Babycakes NYC, located in the famed SOHO District of New York City.She has built her business on offers all natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs.
COOKIE RECIPE HELP / GLUTEN-FREE RECIPE HELP
INGREDIENTS
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source
INSTRUCTIONS
1. Preheat oven to 325 degrees F. Brush 3 dozen mini-muffin pans with oil; set aside.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
3. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
4. Place 1 tablespoon batter into each prepared muffin cup.
5. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
6. Let cool completely on a wire rack before unmolding.
STORAGE
Preferably, store in the refrigerator.
