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Babycakes Chocolate Chip Cookie Sandwiches |
by Erin McKenna
Every time I head to downtown Los Angeles, Babycakes NYC LA draws me in like a tractor beam. Their bakery is vegan, refined sugar-free, wheat-free and damned adorable (the girls wear red bowties!). And yes, delicious. Otherwise why would I bother hunting for parking to spend $4 on a cupcake?
If you don't live near LA or New York City, they now have a cookbook. Yes, the recipes are more complicated than the traditional version. Yes, you will spend more time and money stocking your pantry. Will you have a few failures in the kitchen? Probably. But it still beats having to buy a plane ticket.
Mosey on over to their website.
There you can ogle their menu, buy the cookbook, watch a video of this recipe, and start planning your trip to the bakery.
-Allison Ritto
Chocolate Chip Cookies
Makes 24 cookies
1 cup coconut oil, melted and cooled
6 tablespoons prepared unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob's Red Mill gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup vegan chocolate chips
- Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
- In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
- Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
- Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.
Frosting
Makes enough for 12 sandwich cookies
3/4 cups rice milk or unsweetened soy milk
3/4 cup dry rice milk powder or dry soy milk powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 1/2 cups coconut oil, melted and cooled
2 tablespoons fresh lemon juice
- In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
- With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
- Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.
To make sandwiches:
- Place 1 tablespoon frosting on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches; roll edges in chocolate chips to adhere, if desired. Store cookies in an airtight container, at room temperature, up to 5 days, refrigerated, up to 1 weeks, or frozen, up to 2 weeks; thaw before serving.
Allison Ritto is the fiction editor and recipe coordinator for Litterbox Magazine.
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