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gluten and egg free chocolate chip cookies
- 170 g butter, softened
- 275 g packed brown sugar
- 50 g white sugar
- 5 ml gluten-free vanilla extract
- 60g egg substitute
- 535g gluten-free baking mix
- 5 g baking soda
- 5 g baking powder
- 6 g salt
- 340 g semisweet chocolate chips
METHOD
preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
