Chocolate Chip Cookies

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.

This entry was posted in Dessert and tagged , by Local Organic Fan. Bookmark the permalink.

About Local Organic Fan

I am fairly certain I have a gluten sensitivity and cannot digest dairy. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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