Tate’s Cookies – Perfected

Before I started eating more healthfully, I was really into making as many Barefoot Contessa recipes as possible. My most popular was her Mocha Icebox Cake, which uses Tate’s Cookies. If you haven’t had them, they are crunchy brown sugar and chocolatey goodness. I’ve been attempting to perfect my gluten, soy, nut, dairy-free version since I made this post and think I finally nailed it.  My recipe is below.  Why buy them in the store, when you can make them at home.


Tate’s Cookies – Vegan and Gluten Free

makes 4 1/2 dozen 3-inch cookies


1/2 cup unsweetened applesauce

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 eggs or equivalent egg replacer (I use Bob’s Red Mill)

1 tsp water

1 tsp good vanilla

2 cups King Arthur Gluten Free Multi-Purpose Flour (if you use the Baking Mix, the cookies will turn out chewy vs. thin and crispy)

1 tsp baking soda

1 tsp kosher salt

2 cups Enjoy Life Mini Chocolate Chips


Preheat the oven to 350

In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Prepare the egg replacer according to the package and set aside.

In a large mixing bowl, whisk together the applesauce and sugars.  Whisk in the egg replacer (if using, OR eggs).  Whisk in water and vanilla.

Using a silicone spatula, stir in the flour mixture until combined.  Do not overmix.

Carefully fold in chocolate chips.

On a large baking sheet lined with a silicone baking sheet or parchment paper, drop 1 tbsp of batter onto sheet for each cookie.  I like to use a 1 tbsp measure and a table knife to release from the measuring spoon, onto the baking sheet.  Leave about 2 inches between each cookie, as they will spread.

Bake for 10-12 minutes.  They should be golden around the sides when done.  They might be soft when you take them out of the oven.  This is normal.  They will harden as they cool. If they are too soft, put them back in the oven for 1-2 minutes. The darker they get, the crispier they will become.

Cool on the pan for about 5 minutes, then transfer to a wire cooling rack.  Eat immediately or store in the freezer (warning: this may make them taste more delicious!)


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