Gluten-free Chocolate Chip Cookies
3/4 cup Earth Balance Natural Buttery Spread
1 1/4 cup packed Brown Sugar
1/4 cup Sucanat
1 tsp Vanilla Extract
3 tsp EnerG Egg Replacer
3 tbsp Water
2 1/4 cup Brown Rice Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
12 oz pkg Semi-sweet Chocolate Chips
Preheat oven to 375 ° F. Line 11 X 15 cooking sheet with waxed paper.
In medium bowl cream buttery spread and sugars. Gradually add in vanilla, egg replacer and water. Sift together flour, baking powder, baking soda and salt. Blend in with butter mixture and then stir in chocolate chips.
Drop well-rounded walnut size dough balls onto cookie sheet, approximately 2 inches apart. Bake in oven for 6-8 minutes.
Remove from oven and allow to cool on cookie sheet for 10 minutes before removing with spatula to baking rack. Allow to cool to room temperature.
Place in airtight container and store for later "yummy" attack! Enjoy. Recipe yields approximately 3 dozen cookies!
Special Note: I used brown rice flour because I like that little "snap" on my cookies where the bottom is slightly crispy and the tops are soft and gooey. You can substitute with any variety of gluten-free baking flour for a more traditional type chocolate chip cookie. Gluten Free Essentials has a large assortment of gluten-free products you might want to check out. They even have the Chocolate Chip Cookie Mix for those of you that don't like the fuss. I like to play in the kitchen and create...but this is definitely a time saver option!
Merry Christmas to all!
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