Chocolate Chip Cookies/Cookie Sandwiches

Name: Chocolate Chip Cookies/Cookie Sandwiches
Total time: 50 min
Yield: 24 servings
Ingredients: 1 cup coconut oil; 6 tablespoons homemade applesauce or store-bought unsweetened applesauce; 1 teaspoon salt; 2 tablespoons pure vanilla extract; 1¼ cups evaporated cane juice; 2¼ cups gluten-free flour and flax meal; 1 teaspoon baking soda; 1½ teaspoons xanthan gum; 1 cup vegan chocolate chips

Delicious gluten-free and vegan chocolate chip cookies made with coconut oil and applesauce. These cookies have crispy edges and soft centers, perfect for enjoying on their own or making into sandwich cookies.

24 servings

50 min

Published October 4, 2025

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Ingredients

•1 cup coconut oil
•6 tablespoons homemade applesauce or store-bought unsweetened applesauce
•1 teaspoon salt
•2 tablespoons pure vanilla extract
•1¼ cups evaporated cane juice
•2¼ cups gluten-free flour and flax meal
•1 teaspoon baking soda
•1½ teaspoons xanthan gum
•1 cup vegan chocolate chips

Cooking Instructions

1.
Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
5 min
2.
In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the 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 through the dough.
10 min
3.
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 them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
15 min
4.
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 at room temperature for up to 3 days.
20 min

Ingredients

•1 cup coconut oil

•6 tablespoons homemade applesauce or store-bought unsweetened applesauce

•1 teaspoon salt

•2 tablespoons pure vanilla extract

•1¼ cups evaporated cane juice

•2¼ cups gluten-free flour and flax meal

•1 teaspoon baking soda

•1½ teaspoons xanthan gum

•1 cup vegan chocolate chips

Cooking Instructions

Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.

5 min

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the 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 through the dough.

10 min

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 them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

15 min

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 at room temperature for up to 3 days.

20 min