Name: Chocolate Chip Cookies/Cookie Sandwiches
Yield: Makes 36 cookies
Ingredients: 1 cup coconut oil; 6 tablespoons homemade applesauce or store-bought unsweetened applesauce; 1 teaspoon salt; 2 tablespoons pure vanilla extract; 1 ¼ cups evaporated cane juice; 2 cups Bob's Red Mill gluten-free all-purpose baking flour; ¼ cup flax meal; 1 teaspoon baking soda; 1 ½ teaspoons xanthan gum; 1 cup vegan chocolate chips

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Chocolate Chip Cookies/Cookie SandwichesTara Donne

In my house, baking cookies was a cutthroat competition among siblings, with my mother presiding, Iron Chef style, with one baby perched on her hip and the other clamped to her knee. Our approaches varied. Mary increased the sugar in an attempt to up the crunch. Patrick (ever the psycho perfectionist) altered the recipe and portion size teaspoon by teaspoon in pursuit of a product with Mom's thin and crispy edges. Bill made his backwards, just to act rad. It was never my intention to upstage your cookies, Mom—but you should know that I've never claimed a victory as great as when you tasted your first Babycakes NYC cookie and said: "These are better than mine." Slather an exceedingly generous dollop of your favorite frosting between two of these cookies and you've got your newest addiction, the Babycakes NYC cookie sandwich. Try freezing them.

Recipe notes

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