6 tablespoons unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1 ¼ cups rice syrup
2 cups gluten-free all-purpose baking flour
1¼ cups + 1/2 teaspoon cup flax meal
1 teaspoon baking soda
1 cup vegan chocolate chips (TJ's dark chocolate bark bar cut up has no milk, but does have sugar)
PreparationPreheat the oven the 325°F. Spray pans with oil or use parchment paper.
In a medium bowl, mix together wet ingredients and dry in separate bowls. Gently mix everything together until dry ingredients are wet. Fold chocolate chips in.
Scoop about 1 1/2 tsp size cookies to baking sheets space every 1 inch. If necessary, push down on top of cookie to help flatten a bit. Bake, on center rack, 15 minutes, rotate 180 degrees half way through. The finished cookies will be crisp on the edges and soft in the center.
Let cool on sheet for 10 minutes, then on wire rack. Cool completely before covering. Store in airtight container at room temp. for 3 days.
Adapted From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter