Soft Allergy Free Chocolate Chip Cookies
Ingredients:
- 1 cup + 1 T. King Arthur Gluten Free Multi-Purpose Flour (or other gluten free flour that is mixture of rice flour and potato and tapioca starch)
- 1/4 tsp. xanthan gum
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/2 cup soy free shortening (or regular shortening)
- 1/2 cup honey (or agave nectar)
- 1 1/2 tsp. Ener-G Egg Replacer mixed well with 2 T. warm water (or one egg)
- 3/4 cup dairy and soy free chocolate chips (or allowable chocolate chips)
Directions:
- Preheat oven to 375 degrees.
- Whisk together the first five ingredients.
- In a seperate bowl mix vanilla, shortening and honey until well combined.
- Add the Ener-G Egg Replacer to the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix until all flour is incorporated.
- Gently stir in chocolate chips.
- Place by teaspoonfuls on cookie sheets lined with parchment paper.
- Bake 6 minutes, watching carefully as the bottoms easily burn.
- Remove to cooling rack.
