McKenna Erin - McKenna, Erin

Erin McKenna

Biography

Erin McKenna’s Bakery (FKA BabyCakes NYC) opened its doors in 2005 in the Lower East Side of NYC as the country’s premier gluten-free, vegan bakery. Erin substitutes agave nectar, garbanzo-fava bean flour, fresh fruit purees, and coconut oil to create baked goods that outshine any up-market bakery. New York Magazine voted her cupcakes the best the city had to offer which is no minor feat in a town that plays host to the well-documented, highly contested cupcake wars. Erin McKenna’s Bakery has locations in the Lower East Side, Los Angeles, and Disney Springs.

Erin McKenna’s Bakery (FKA BabyCakes NYC) opened its doors in 2005 in the Lower East Side of NYC as the country’s premier gluten-free, vegan bakery. Erin substitutes agave nectar, garbanzo-fava bean flour, fresh fruit purees, and coconut oil to create baked goods that outshine any up-market bakery. New York Magazine voted her cupcakes the best the city had to offer which is no minor feat in a town that plays host to the well-documented, highly contested cupcake wars. Erin McKenna’s Bakery has locations in the Lower East Side, Los Angeles, and Disney Springs.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? My favorite spot in NYC is Superiority Burger and my go to dish is anything off the Specials menu! Brooks has a wild imagination with vegetables and I know that no matter what I order it will be thrilling and delicious. What is your ultimate meal? Peanut Butter and Jelly on a bagel with hot chocolate. I'm not very exciting! Or am I? What three things are always in your pantry? Bob's Red Mill All Purpose Gluten Free Baking Flour, Yerba Mate, Coconut Oil If you weren't a chef, what would you be? A uniform designer. If you could cook with anyone, who would that be? My grandma who passed away before I was old enough to visit her in her home kitchen in the Bronx. What’s your favorite NYCWFF memory? I remember showing up late our first year attending because we were working at the bakery late because it was slammed and one of the owners of Big Gay Ice Cream Truck laughed at us and called us the Guns and Roses of NYCWFF because it was so...rude? It was a funny moment.

Recipe name:
Gluten Free Vegan Chocolate Chip Cookies

Recipe Ingredients:
2 cups Bob’s Red Mill gluten-free all-purpose flour (see Tip)
1 cup organic cane sugar or other vegan sugar
¼ cup arrowroot powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup unscented coconut oil, melted
6 tablespoons unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips

Recipe Instructions:
Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
Combine the flour, sugar, arrowroot, xanthan gum, baking soda, and salt in a medium bowl and whisk until combined. Add the coconut oil, applesauce, and vanilla and stir until the batter is smooth. Fold in the chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheet, leaving 1 inch between each cookie. Wet your fingers a bit so you can flatten each cookie to about ⅓ inch thick and shape into a neat circle.
Bake for 10 minutes, rotate the pans, and bake for 4 minutes more, or until the cookies are slightly golden. Let cool for 30 minutes. Do not touch the cookies until they are thoroughly cooled or they will break. The cookies will keep for a week when stored in an airtight container. Makes 24 cookies