1 cup coconut oil
6 tablespoons unsweetened applesauce
1 teaspoon of salt
2 tablespoons pure vanilla extract
1 1/2 cups evaporated cane juice
2 cups gluten free all purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup vegan chocolate chips (or chips of your choice)
coconut ice cream
Preheat oven to 325. Line baking sheets with parchment paper
Mix together oil, applesauce, salt, vanilla and evaporated cane juice.
In separate bowl mix together flour, flax meal, baking soda and xanthan gum.
Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help spread. Bake the cookies on the center rack for 15 minutes, rotating the sheet 180 degrees after 9min. The finished cookies will be crisp on the edges and soft in the centre.
Let the cookies stand on the sheets for 10 minutes , then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container for up to 3 days.
Scoop coconut ice cream onto cookie, place another on top, squish down and serve!! This will be one of the best “coconut” ice cream sandwiches you have ever had!!