Valentines Day Overboard Cookies Craziness

• 1 cup melted refined coconut oil or canola oil, plus more for brushing the pan
• 6 tablespoons unsweetened applesauce
• 2 tablespoons vanilla extract
• 1 1/4 cups vegan sugar
• 1 teaspoon salt
• 2 1/4 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
• 1/4 cup flax meal
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 cup vegan gluten-free chocolate chips
• Vanilla Icing (page 127), chilled in the refrigerator for 4 hours

1. Preheat the oven to 325F.
2. Line a 9-inch heart-shaped pan with parchment paper, brush the bottom and sides of the pan with coconut oil, and set aside.
3. In a medium bowl, mix together the 1 cup coconut oil, the applesauce, vanilla, sugar, and salt with a rubber spatula.
4. In another medium bowl, whisk together the flour, flax meal, xanthan gum, and bakhocolate chips until they are evenly distributed.
5. Using the rubber spatula, transfer the dough to the pan and mash it into the mold until it is one-third of the way up the sides of the pan.
6. Bake for 22 minutes, or until the center is cooked through.
7. Let cool for 30 minutes.
8. Run a knife along the edges of the pan to loosen the sides.
9. Carefully invert the cookie onto a cutting board.
10. Before decorating, make sure the cookie is completely cool or the icing will melt.
11. Fill the piping bag halfway with the icing.
12. Using the piping tip of your choice, pipe along the edges to create a decorative look.
13. Store in a tightly sealed container in the refrigerator for up to 4 days.

coconut oil, unsweetened applesauce, vanilla, vegan sugar, salt, red, meal, xanthan gum, baking soda, chocolate chips, vanilla icing

Taken from www.epicurious.com/recipes/food/views/valentine-s-day-overboard-cookies-craziness-378084 (may not work)