Homemade Chocolate Chip Cookies
- 2 1/4 C. Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix
- 3/4 t. table salt
- 1/2 t. baking soda
- 1 T. dry egg replacer
- 11 T. shortening, melted and cooled slightly
- 1 C. brown sugar (light, dark or mixed)
- 1/4 C. granulated sugar
- 7 T. flax mixture (see below)
- 1 T. vanilla extract
- 1/8 t. artificial butter flavor (optional)
- 3/4 C. Enjoy Life Semi-Sweet Chocolate Mini Chips
- Preheat oven to 325°. Adjust oven racks to upper- and lower-middle positions.
- Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl.
- Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips.
- Scoop up the dough by tablespoons and roll into a ball. Place the balls on an un-greased cookie sheet and flatten slightly.
- Bake for 15-17 minutes. Reverse the cookie sheets' positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy.
- Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling.
- Store in an airtight container.
*To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed.
**Dough can be frozen up to one month. Form the cookies into flattened balls and place them onto a non-greased cookie sheet. Freeze the cookie dough balls until frozen solid and store them in an airtight zipper bag container. Cookies can be baked from the frozen state. Just add an extra 1 to 2 minutes baking time.
Optional Additions - If your diet allows, try adding nuts, raisins or shredded coconut.
- Recipe by Jody Hall, author of "Let's Bake!"