Chocolate Chip Gingersnap

As I have said before, the bakery BabyCakes has stolen my heart.  San Diego born Erin McKenna created a delicious and delightful sactuary for the allergic and intolerant.  Since moving back to San Diego from my four year stint in L.A. for school, I have already missed the tasty goods Babycakes had in plenty.   It seems.... since Erin was raised in San Diego she might consider it for her next location? I can only hope! Would it be too much to ask dear Erin?

Yes, I am pining after a bakery, but just you wait.  On your next trip to LA or NYC take a stop and try a few of her treats.  A thickly, frosted vanilla cupcake...gluten-free/dairy-free/egg-free...or a moist rich brownie bite...gluten-free/dairy-free/egg-free...or perhaps a tasty slice of cornbread for later.  Did I mention these are all gluten-free,  dairy-free and egg-free? Still gets me giddy! Believe me, your life will truly never be the same after you visit.  Fortunately, for the many that do not live within driving distance of her two bakeries, Erin has written a cookbook that includes most of the treats she sells daily in her shoppes.  

The Gingersnap recipe I bring you today is an adaption of Erin's fabulous recipe.  I altered it a bit to fit my own dietary needs, but please feel free to find Erin's original in her cookbook, available online or in your local bookstore.   It comes decently priced on Amazon.com  and I have even seen it at my local Anthropologie store.  It's worth the investment!  Enough said, here is my scrumptious recipe for a tasty,Monday night treat.

{Chocolate Chip Gingersnap}

Ingredients:

~Yields 24

3/4 cup Coconut Oil

1/3 cup Unsweetened Applesauce 

1 tsp Sea Salt

3 TBSP Molasses

2 TBSP Vanilla Extract

1 cup Sucant

2 cups Bob's Red Mill Gluten-Free All-Purpose Flour

1/4 cup Chai Seed or Flax Seed

2 tsp Cinnamon

1 TBSP Ginger

1 tsp Baking Soda

1 1/2 tsp Xanthan Gum or Guar Gum

1/2 cup Enjoy Life CHocolate Chips (egg/dairy/soy/gluten/nut-free) ~ love these!

Begin by combining the top six ingredients together in a bowl.  I like to melt the Coconut Oil so that it blends well.  Whisk the rest in another bowl, except the Chocolate Chips.  Set those aside for the finishing touch.  Then carefully add the dry ingredients to the wet (Erin recommends using a rubber spatula for this part and I find it helpful).  Once the dough is well mixed, gently fold in the Chocolate Chips.   Use a spoon or ice cream scoop to form balls with the dough and place on a prepared cookie sheet.  Press down on the dough so that it will spread gracefully.  

Bake the cookies for 15 or so minutes, depending on your oven, at 350 degrees.  These cookies will last up to 3 days, so eat them fast or wrap them individually in foil and freeze for later.   Savor the sweet things in life my friends, bake some cookies.

Enjoy!

This recipe is apart of Simply Indulgent Tuesdays and Gluten-Free Wednesdays this week!