Gluten-Free "Chocolate Chip" Cookies

I love all Babycakes NYC treats, this especially this one. I've made a couple of changes to this recipe to suit our needs but I'm sure it is great as is. They freeze well too.

Ingredients

• 3/4 - 1 cup coconut oil (warmed)
• 6 Tbsp. homemade applesauce or store-bought unsweetened applesauce
• 1 tsp. salt
• 2 Tbsp. pure vanilla extract (I prefer organic, alcohol-free)
• 1 cup maple flakes
• 2 cups gluten-free all-purpose baking flour (My fave is Cuisine Soleil)
• 1/4 cup flax meal
• 1 tsp. baking soda
• 1 1/2 tsp. xanthan gum
• 1/2 - 1 cup carob chips

Directions

1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.  
2. In a medium bowl, mix together the oil, applesauce, salt, vanilla and maple flakes. 
3. In another bowl, whisk together the flour, flax meal, baking soda and xanthan gum. 
4. Add the dry ingredients to the wet mixture and stir until you reach a   grainy dough. Gently fold in the carob chips.
5. With a spoon, scoop the dough onto the prepared baking sheets, spacing the portions about 1 inch apart. Gently press each with the heel of your hand to help them spread. 
6. Bake the cookies for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the middle. 
7. After 10 minutes, transfer the cookies to a wire rack and cool completely before transferring to an airtight container. I keep them in the refrigerator or freeze a big batch.

Notes:

• The recipe is supposed to make 36 cookies - I've never made even close to that! 
• I use maple flakes instead of cane sugar - it makes them extra tasty. I've also reduced the amount of sweetener from the original recipe by 1/4 cup.  
• If you make your own carob chips, you can also use less coconut oil (3/4 cup or less)
• Leave out the xanthan gum if you have sensitivities. I haven't tried it but I'm sure the recipe will still work.