I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn’t to say, however, that the preeminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M–flecked monstrosities, either. I’m talking the real-deal original flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.

　　

Ingredients

makes 36

　　1 1/2 cups oat flour

　　1 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

　　1 cup vegan sugar

　　1/4 cup ground flax meal

　　1/4 cup arrowroot

　　1 1/2 teaspoons xanthan gum

　　1 teaspoon baking soda

　　1 teaspoon salt

　　3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil

　　6 tablespoons unsweetened applesauce

　　2 tablespoons vanilla extract

　　1 cup vegan gluten-free chocolate chips

　　

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 flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.

　　

Step 3

Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before eating.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.