Michael Pinckney’s Miracle Cookies

Vegan and Gluten-free Chocolate Chip Cookies 

Ingredients: 

180 grams Unrefined coconut oil 

40 grams Applesauce 

190 grams Brown sugar 

90 grams Sugar 

1 teaspoon Vanilla extract 

13.5 grams Flaxseed 

100 grams Water 

350 grams Gluten-free flour mix 

45 grams Certified gluten-free oat flour 

1 teaspoon Xanthan gum 

1 teaspoon Salt 

3/4 teaspoon Baking soda  

1 ¾ teaspoon Baking powder 

340 grams Chocolate chips 

110 grams Chopped walnuts 

Directions: 

Preheat oven to 350 degrees. (325 degrees if using a convection oven.) Line baking sheets with parchment paper or silicone mat. 

Mise en place remaining ingredients. Heat water to almost boiling and then gradually stir in flaxseed. Let cool in refrigerator or freezer. Very slowly heat coconut oil until it liquifies. Thoroughly whisk gluten-free flour mix with xanthan gum, salt, baking soda and baking powder. 

Place coconut oil and sugars in the bowl of a stand mixer with paddle attachment, or in a medium bowl to use with a hand mixer. Beat mixture, starting on low speed and increasing to high until mixture is homogeneous. Add applesauce and beat until homogeneous. 

Add flaxseed and water mixture. Add vanilla extract. Starting at a low speed and increasing to high, beat until mixture is homogeneous 

Reduce speed to low and add flour mixture. Mix until combined.  

Add chocolate chips and walnut mixture. Mix until combined. 

Use mechanical ice cream scoop 1 ¼ - 1 ½ inches in diameter and place dough balls on baking sheet, 1 ½ inches apart. Refrigerate at least 2 hours. 

Bake for approximately 13 minutes, rotating the baking sheet after 8 minutes.  

Let cool for 5 minutes and transfer cookies to a cooling rack.