Happy Birthday to Me Chocolate Chip Cookie Sando's!

Alas, it's arrived. Long overdue, but I finally ordered the Babycakes Cookbook- for the frosting primarily, which I was craving especially on my special day. Long story short, I've never had better frosting in my entire life: rich, satisfying, perfectly textured and sweet, and dairy free. Bonus. I've always been scared to bake. Baking is a science, and can't be messed with. There's none of this 'eyeballing' of ingredients allowed, which is the way I cook: approximating, eyeballing, non-measuring and plain intuition. Erin McKenna, aka pure genius, advises against that very move and calls me out, which made me chuckle. She clearly states to follow her instructions to the letter- that using any old spoon in your drawer to approximate 1/2 a teaspoon won't cut it and would lead to severely disappointing flops. (All the disgruntled reviews on Amazon are by people who don't read or follow instructions, so please glaze over the bashing.)

Per Erin's rules, I went out and bought measuring spoons- metal not plastic, and used measuring cups and all the ingredients called for- no substitutions. Btdubs, they're not hard to find at Whole Foods. I never thought it'd work. BUT IT DID:

A batch of delicious, soft, no dairy or gluten, chocolate chips cookies. Made by me. WHO ME? YES ME! It gets better. I made frosting. Yes, THE frosting. The most coveted, sought after cupcake-frosting in all of NYC and beyond. And it worked. No fuss, no flop, no lie! Put one and one together and I got this:

Chocolate chip cookie SANDWICHES. Who knew? I certainly didn't know how fun and not-so-hard it'd be to yield guilt-free dessert. All it takes is following some instruction. How rewarding.. Speaking of reward, I'll be sharing these gluten/dairy/eggs/refined sugar-free treats tonight with my awesome group of Detoxers who have been working hard to do some serious mind/body Spring cleaning these past 3 weeks!Babycakes' Chocolate Chip Cookies: 1 cup Coconut Oil 6 Tbsp Applesauce 1 tsp Salt 2 Tbsp Vanilla Extract 1 1/4 cup Evaporated Cane Juice 2 cup Gluten Free All-Purpose Baking Flour 1/4 cup Flaxmeal 1 Tsp Baking Soda 1 1/2 Tsp Xanthan Gum 1 Cup Vegan Chocolate Chips

Preheat oven to 325. In a bowl, mix oil, applesauce, salt, vanilla, and cane juice. In a separate bowl, mix flour, flax, baking soda and xanthan gum. Add the dry ingredients to the bowl of wet ingredients, stirring to create a grainy dough. Fold in the choc. chips.. Use a melon baller and scoop dough onto baking sheet, and bake for 10 minutes- then rotate the sheet 180 degrees, and bake for another 10 minutes. Let cool...

Vanilla Frosting 1 1/2 cups Unsweetened Soy Milk 3/4 cup Dry Soy Milk Powder 1 Tbsp Coconut Flour 1/4 cup Raw Agave Nectar 1 Tbsp Vanilla Extract 1 1/2 cups Coconut Oil 2 Tbsp Fresh Lemon Juice

Blend all ingredients together in a food processor except the lemon and oil. Blend for 2 minutes, then slowly add in lemon and oil, alternating between the two. Blend and blend. Pour mixture into an airtight container and refrigerate for 6 hours or for up to 1 month... Scoop onto cookie. Add another cookie on top. Eat your heart out!