BabyCakes NYC's Chocolate Chip Cookies

Hi! It's been a while and what no better way to start 2013 than post something healthy. They say whatever you do this January is something you're gonna be doing for the whole year so I'm starting it skinny, does that mean I'm gonna be as skinny as Miley??? Oh yes please!

My boyfriend bought me the book because I've been going back to the bookstores just so I can have a read. I think he felt sorry for his super kuripot  girlfriend who would rather go back and forth just so she can read than buy the damn book. HAHA.

Recipe first, verdict later.

1 CUP COCONUT OIL

6 TABLESPOONS HOMEMADE APPLESAUCE

1 TEASPOON SALT

2 TABLESPOONS PURE VANILLA EXTRACT

1 1/4 CUPS EVAPORATED CANE JUICE

2 CUPS BOB'S RED MILL GLUTEN-FREE ALL-PURPOSE BAKING FLOUR

1/4 CUP GOLDEN FLAXSEED MEAL

1 TEASPOON BAKING SODA

1 1/2 TEASPOONS XANTHAN GUM

1 CUP VEGAN CHOCOLATE CHIPS

1. Preheat the oven to 325 deg. Fahrenheit. Line 2 baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. 

3. In another medium bowl, whisk together the flour, flax meal, baking soda, and Xanthan gum.

4. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.

5. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

6. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press 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.
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.

 

The verdict:

You should know that I haven't tried anything gluten-free though I've baked vegan cookies already. What I really don't like about these healthy cookies is that they lack the buttery taste and richness of fat.
I was a bit disappointed when I had my first bite and my reaction was like, "Ito na? Ito na ba ang pinagmamalaki nila Zoey Deschanel and Natalie Portman? Ito na???" Though based on my observation, the cookies get yummier after each and every bite and the next thing you know, you already finished the first batch. I am not overselling, what I'm saying is correct and true. Or not. When my brother got a hold of these babies, his face went from sour to odd. He said it tasted unedible whereas my mom requested that I bake those that are fatty yet buttery cookies. As much as I want to fight for "BUT IT'S GLUTEN!!!!", I rested my case.

So readers, you decide...