Get ready for a fudge like taste with these Chocolate White Chocolate Chip Cookies, or as a friend of mine called them, Reverse Chocolate Chip Cookies.  They are gluten free, egg free and nut free, hooray!

It took a little work to get this recipe down, but it was one of those recipes that even the flops were really tasty.  The first batch I tried, never set.  You had to eat them with a spoon.  I saved that "oops" batch and can't wait to mix it in with some ice cream for a yummy cold treat (maybe after our snow is gone).  Yes, believe it, we still have snow outside and it is mid-April...yikes!!  No matter the weather, you are sure to love these little treats!

3/4 c semi-sweet chocolate chips (like Enjoy Life brand)

1 3/4 c Natalie's Gluten Free Flour Mix
3/4 t baking soda
1/2 t baking powder
1/2 t salt

1 stick butter, softened
1/2 c brown sugar, packed
1/4 c sugar
1 t vanilla

1 1/2 t dry egg replacer (like Ener-G brand) whisked with 2 T warm water
3/4 c white chocolate chips (or more semi-sweet chocolate chips)

1.  Preheat oven to 375 degrees.
2.  Melt 3/4 c semi-sweet chocolate chips and allow to cool back to room temperature.
3.  In a medium size bowl, mix together the flour, baking soda, baking powder and salt.  Set aside.
4.  In a large mixing bowl, cream together butter, brown sugar, sugar and vanilla.  Add egg replacer mixture and cooled, melted semi-sweet chocolate chips.  Mix together well.  Stir in 3/4 c white chocolate chips.
5.  Drop by spoonful onto ungreased cookie sheet and bake 9-11 minutes.  Allow to cool for a few minutes before transferring to wire rack to finish cooling.


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