Vegan Chocolate Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup pastry flour
• 3 tablespoons tapioca flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon xanthan gum
• 1 1/2 cups vegan sugar or organic unbleached cane sugar
• 1/2 cup applesauce
• 1/2 cup raw organic coconut oil, melted
• 3 tablespoons grapeseed oil
• 1/2 teaspoon apple cider vinegar
• 1 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
2. Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
3. Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips. 
4. Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking.
5. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

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