Double Chocolate Chip & Walnut Cookies

Ah, another adventure with the BabyCakes cookbook. Last time we brought you a basic chocolate chipper recipe which has fast soared to my favorites list. This  time around, I thought I'd try something more sinful. More chocolate-y. And while I love the cookbook -- my only critique is that I don't ever see myself routinely stocking my cabinets with evaporated cane juice, xanthan gum, and some of the more exotic (but frequently used) flours.

(Fava bean flour? Why does that somehow make me think of Hannibal Lecter? Oh, that's right.).

I have been putting out some extra cash for coconut oil because I like it so much, but with our budget -- I'm thinking of calling a stop to that, too. The stuff is like $9 a container -- more than double the price of Earth Balance. It works SO incredibly well, though. So I have one more container left and will use it up like a rock star.

These cookies turned out just as good if not better than their plain chipper counterparts. I added the walnuts for some extra crunch, and I would highly recommend you do as well. The flavors blend famously. And the texture is undeniably amazing.






What you'll need . . .

• 1 cup coconut oil (though I imagine you can use Earth Balance or butter)
• 1-1/4 cups raw sugar (pulsed in your food processor so it's finer grains -- or just use brown sugar)
• 1/3 cup applesauce (unsweetened)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• 1-1/2 cups all purpose flour (or gluten free -- book recommends Bob's Red Mill)
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1-1/2 teaspoons xanthan gum (BUT I read you can just substitute more flax meal, and I did)
• 1 cup vegan chocolate chips
• 1/2 to 1 cup whole walnuts (crushed just slightly)

Method . . .

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment.
2. In bowl of an electric stand mixer, cream together the coconut oil, sugar, applesauce, cocoa powder, salt, and vanilla -- until fluffy.
3. In another bowl, whisk together the flour, flax meal, baking soda, and xanthan gum (or more flax meal to sub.).
4. Carefully add dry ingredients to wet and mix until dough is formed.
5. Fold in the chocolate chips and walnuts until just distributed evenly.
6. Scoop out heaping tablespoon amounts of dough onto the cookie sheets. Space 1-inch apart and gently press with the heel of your hand to flatten.
7. Bake on center rack for 14 minutes -- rotating the sheets after 9 minutes to help evenly bake.
8. Cookies are "done" when they are crispy on the outside and soft on the inside. Let cool on cookie sheets for 10 minutes, then transfer to cooling rack.

I hope you all enjoy the recipe. As I wrote earlier, it's one of the best cookies I've ever consumed.

Now, I've received a few emails and comments about providing nutritional information with my recipes. I just wanted to say that for now, I am unable to do so. Not only because I don't have a background in nutrition, but also because I'm unfamiliar with tools that will allow me to easily calculate without having to add up the caloric amounts of each separate ingredient myself. And if you know me, you know I'm horrible at math.

The BabyCakes cookbook does not provide nutritional info for these cookies -- however, in the future, if this information is included with a recipe I try -- and I tweak it (which I always do -- except with those PPK chocolate peanut butter pillows), I'll be sure to include as much info as I have. <3

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