Ah, the Stevie Nicks of cookies—all spun around, precious, and ethereal! A couple tips for making this recipe all your own: Try cutting back on the flour sometimes and ramping up the sugar at other times. In doing so you’ll learn what proportions make a soft cookie and what proportions give you a chewy version. You’ll also perfect the fine art of the crispy edge. If you’re a brave soul—and surely by now you are—try to assemble a few cookie sandwiches with your favorite glaze or icing in the middle.
Recipe information
Yield
makes about 36
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, sugar, arrowroot, baking soda, xanthan gum, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until fully incorporated.
Step 3
Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 inch apart. Bake for 8 minutes, rotate the pans, and bake for 7 minutes more, or until the edges are browned and the center is cooked through. Let stand on the baking sheets for 15 minutes before serving.
