Gluten-free, vegan chocolate chip cookies

Finally, chocolate chip cookies that are vegan, gluten-free and delicious.

Adapted from Erin McKenna of the eponymous bakery, these have the crunchy edges of classic chocolate chip cookies. Fragrant with vanilla, the cookies taste extra rich from a generous proportion of coconut oil.

Vegan Gluten-Free Chocolate Chip Cookies

2¾ cups gluten-free allpurpose flour

1 cup granulated sugar

¼ cup arrowroot starch

1 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup refined coconut oil, melted

6 tablespoons unsweetened applesauce

2 tablespoons vanilla extract

1 cup vegan gluten-free chocolate chips

In a medium bowl, whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla extract and stir with until smooth. Fold in the chocolate chips until evenly distributed. Cover the dough with plastic wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.

Heat oven to 325 degrees. Line 3 large baking sheets with parchment paper (or work in 3 batches).

Using a measuring tablespoon or a half-ounce cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Using the bottom of a glass, press gently on each dough ball to flatten it into a one-third-inchthick round. Repeat with the remaining dough balls.

Bake cookies for 10 minutes, then rotate the pan and bake until golden brown, about 4 minutes longer.

Cool cookies completely. The cookies need to cool completely before handling or they will break.

Makes about 3½ dozen.