3/4 cup dairy free margarine (e.g. Earth Balance sticks), softened
1 1/4 cups packed brown sugar
1/4 cup white or raw sugar
1 t vanilla extract
1/4 c egg substitute or 1 egg
3 cups gluten free baking mix (Bob’s All Purpose or Carol’s Sorghum Blend)
1 t baking soda
1 t baking powder
1 t salt
12 oz semisweet chocolate chips (or 1/2 a bag or <1 cup) – Guittard is a good brand for dairy free chips
1. Preheat oven to 375 degrees. Prepare a greased baking sheet.
2. In a medium bowl, cream butter and sugar. Gradually add eggs and vanilla while mixing. Stir together gluten-free flour mix, baking soda, baking powder and salt. Stir in the butter mixture until blended. Finally, stir in the chocolate chips.
3. Make balls of dough slightly larger than a quarter and drop cookies 2 inches apart on a prepared baking sheet. Bake in preheated oven for 6 to 8 minutes (8 at our altitude of 3,000 ft). or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.