Ingredients:

  • 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
  • 1/2 cup cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil (melted and cooled)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup dairy-free chocolate chips (semi-sweet or dark)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
  3. In a separate bowl, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture is smooth. Then, add the applesauce and mix until fully incorporated.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
  5. Gently fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
  6. Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges look slightly firm but the centers remain soft. The cookies will firm up as they cool.
  8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.