- Servings: 2 doz (depends on size of cookie)
- Prep Time: 30 min
- Cook Time: 9-12 min
- Total Time: 1 hour aprox.
Ingredients:
| 2¼ cup | Gluten-free Flour Blend |
| 1 tsp | Baking Powder, make sure this is gluten-free; many brands are, but some sneak it in! |
| 2 tsp | Tapioca Starch |
| ¼ tsp | (rounded) Xanthan Gum Powder |
| ¾ cup | Butter, i use earth balance soy-free butter spead |
| ¾ cup | Packed Dark Brown Sugar |
| ½ cup | Granulated Sugar |
| 2 tsp | Vanilla Bean Paste, you can make this a little heavy, if you like |
| 2 | Eggs, or 3 tsp egg replacer + 6 tbsp. water |
| 12 oz | Soy & Gluten Free Semi-sweet Chocolate Chips |
Directions:
PreMix Flour Blend, Baking Powder, Tapioca Starch, and gum powder and keep separate.
Cream butter and sugars well, then add vanilla bean paste and eggs (or egg replacer mixture) to creamed mixture. Mix well. Add dry ingredients.
Mix in 12 ounces of Soy and Gluten Free Semi-Sweet Choc. Chips. Let sit in freezer to chill while oven preheats to 350 degrees. Pull out; dough should be chilled, but not frozen. Scoop onto cookie sheet, they keep shape well. Bake 9-12 minutes, depending on your oven and size of cookie.
Helpful Tips:
These are great as just gluten-free cookies so you could use regular butter and eggs and they taste fantastic. These are a little bit of work, but to a person with food allergies, it's worth it -- who doesn't love chocolate chip cookies? Store in a plastic bag; they will dry out, if you don't.
Recipe By: GloryIrene
I am a chef at heart. I have been baking and cooking since I can remember. I love animals, my man, and challenging myself in the kitchen. I don't like following recipes. I believe that good food is art....and I don't color in the lines. most of my recipes have altered throughout years to my own perfection. My greatest joy is seeing someone take the first bite out of something I made!
