Erin McKenna’s delicious gluten-free and vegan chocolate chip cookie recipe:
2 tablespoons pure vanilla extract1 Whisk together the flour, sugar, arrowroot starch, xanthan gum, baking soda and salt in a medium bowl. Add the coconut oil, applesauce and vanilla extract and stir with a spoon until smooth. Fold in the chocolate chips until evenly distributed. Cover with plastic wrap and refrigerate until firm, at least 30 minutes and up to 1 day.
LOS ANGELES, CA-June 6, 2019: Erin McKenna's Chocolate Chip Cookies in process, cooked and styled by Genevieve Ko, prop styled by Joni Noe, on Thursday, June 6, 2019. 4 Working with one sheet at a time, bake the cookies for 10 minutes, then rotate the pan and bake until golden brown, about 4 minutes longer.
5 Let cool completely on the sheets on wire racks, at least 30 minutes. The cookies need to cool completely before handling or they will break.Most Read
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