Classic Chocolate Chip Cookies

A yummy "free of..." cookie that tastes just as good (if not better!) than its wheat-laden counterpart!



adapted from "The Allergen-Free Baker's Handbook" (p.54)

3/4 cup Earth Balance soy free (butter replacement)
1/2 cup plus 1 TBSP granulated sugar
1/2 cup plus 1 TBSP firmly packed brown sugar
2 1/4 tsp vanilla extract
2 1/4 tsp egg replacer mixed with 3 TBSP rice or coconut milk (mix together separately)

1 1/2 cups plus 3 TBSP Basic Gluten-Free Flour Mix or Irresistibles Gluten Free Baking Flour Mix
3/4 tsp xanthan gum
1 1/8 tsp baking soda
1/2 tsp salt
1 cup plus 2 TBSP Enjoy Life Mega Chunks or Enjoy Life Mini Chips

1. Preheat ove to 350 degrees F. Line two baking sheets with parchment paper (or just as is - don't grease!)

2. With a hand mixer, cream Earth Balance, granulated sugar, and brown sugar, mixing on medium speed until light and fluffy, about 2 minutes. Add the vanilla and egg replacer and mix for about 20 seconds, scraping down the sides of the bowl as necessary.

3. In a separate bowl, whisk together the flour, xanthan gum, baking soda, and salt.

4. Add the flour mixture to the creamed batter in two batches, mixing on low speed, just until the batter comes together, about 20 seconds.

5. Gently fold in the chocolate chips.

6. Drop by heaping tablespoons onto the baking sheets, 8 per sheet (3 down each side, 2 in the middle). Roll into balls, spacing the cookies a couple of inches apart. Flatten the cookies slightly with the palm of your hand.

Bake for 11 minutes in the centre of the oven, or until lightly golden around the edges.

Let cool for 10 minutes on the baking sheet before transferring to a cooling rack.