Chocolate chip cookies are one of the most popular cookie varieties in the United States.
While bakers will debate whether margarine, butter, shortening or a combination make the best cookies, those of us with food allergies just want a cookie that doesn't have the allergens we're avoiding and that tastes good.
Is that too much to ask? Absolutely not!
While wheat free flour does change the texture of a cookie, the end result still satisfies. And if you love to eat cookie dough you don't have to worry about raw eggs with this recipe since it's egg free! To save some dough for later use, roll it into a 2 inch diameter log, wrap it in plastic wrap and store in the freezer.
1/2 cup "safe" shortening or coconut oil
1/4 cup grapeseed or canola oil
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons egg replacer
2 tablespoons warm water
1/4 cup unsweetened applesauce
1-1/2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups "safe" chocolate chips
1) Preheat oven to 375 degrees.
2) In a mixing bowl, cream together the shortening, oil and sugars. In a small bowl, whisk together the egg replacer and 2 tablespoons water until foamy. Add mixture and applesauce to the shortening/oil/sugar mixture and mix well. In a separate bowl, combine the flour, xanthan gum, baking soda and salt. While mixing on low speed, gradually add the flour mixture to the sugar mixture until all of the dry ingredients have been incorporated. Add the chocolate chips and mix well.
3) Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Transfer to cooling racks until cool enough to eat.
Makes about 2-1/2 dozen cookies.