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Finally, I have been able to make a chocolate chip cookie (gluten free, egg free & nut free) that tastes much like the Nestle Tollhouse recipe I loved growing up with.  The outside has a slight, tender crisp while the inside is soft and slightly chewy.  They are hard to stay away from.  So go on and grab a cold glass of milk and enjoy a delicious, little chocolate chip cookie again.

 

2 1/4 c Natalie's Gluten Free Flour Mix (or your favorite GF flour mix with xanthan gum)

3/4 t baking soda

1/2 t baking powder

1 t salt

 

1/2 c butter, softened (not melted)

1/2 c coconut oil, melt before measuring

3/4 c sugar

3/4 c brown sugar

1 t vanilla 

1 T Ener-G Egg Replacer (whisked with 4 T warm water)

 

1 1/2 c semi-sweet chocolate chips (like Enjoy Life)

 

 

1.  Preheat oven to 375 degrees.

2.  In a medium sized bowl, combine flour, baking soda, baking powder and salt.  Set aside.

3.  In mixing bowl, place butter, coconut oil, sugar, brown sugar and vanilla.  Mix together on medium speed until creamy.  With mixer running, slowly add egg replacer. 

4.  Gradually mix in flour mixture.  Turn off mixture once combined and stir in chocolate chips.

5.  Spoon dough by rounded tablespoon onto ungreased cookie sheet, spacing about 2 inches apart.

6.  Bake 8-9 minutes.  Remove cookie sheet from oven and allow to cool 3-5 minutes before transferring to wire rack to finish cooling.

 

Makes about 40 cookies.

 

*To make Dairy Free version:  You could try replacing the butter with an additional 1/2 c coconut oil.

 

 

 

Shared on Slightly Indulgent Tuesdays,  Allergy Free Wednesdays, Gluten Free Fridays & Allergy Friendly Fridays.