Enjoy Life Foods

Thick, Crisp and Chewy Chocolate Chip Cookies

A classic chocolate chip cookie recipe made allergy-friendly! Read our Baking Science: Perfecting the Chocolate Chip Cookie blog to learn how each traditional ingredient is swapped for allergy-friendly alternatives to create these thick, crisp, and chewy treats. Makes about 8 large cookies INGREDIENTS: DIRECTIONS:
  1. Line a baking sheet with parchment paper.
  2. Add the dairy-free buttery spread in a small saucepan. Heat on medium until melted. Add the ground flaxseeds. Set aside to cool for 10 minutes.
  3. Add the All-Purpose Flour, xanthan gum, baking soda, and salt in a medium bowl. Whisk to combine.
  4. Scrape the buttery spread into the bowl of a stand mixer. Add the brown sugar, sugar, water, and vanilla extract. Using the stand mixer (a hand mixer will work too), beat until smooth and thick, about 2 minutes.
  5. Add the flour mixture to the sugar mixture. Beat until a dough forms. Stir in the Chocolate Morsels.
  6. Refrigerate the mixture for a minimum of 1 hour (this can be made up to two days in advance).
  7. Preheat the oven to 350˚F.
  8. Using your hands, roll about 3 tablespoons of dough between your palms and place on the prepared baking sheet.
  9. Bake for 10 to 12 minutes, until the edges are browned and the top is firm but still soft.
  10. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely (or serve warm).
  11. Store leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
About Laurie Sadowski Laurie Sadowski is the author of three cookbooks devoted to gluten-free, vegan, and allergy-friendly baking. Using baking chemistry as a basis, everything is developed—and guaranteed—to taste ‘just like the real thing’. For more, visit lauriesadowski.com.
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