Home-made Gluten Free Chocolate Chip Cookies

by Enjoy Life

Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.


ingredients:

2 1/4 cups Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix
3/4 tsp. table salt
1/2 tsp. baking soda
1 tbsp. dry egg replacer
11 tbsp. shortening, melted and cooled slightly
1 cup brown sugar (light, dark or mixed
1/4 cup granulated sugar
7 tbsp flax mixture (see below)
1 tbsp vanilla extract
1/8 tsp. artificial butter flavor (optional)
3/4 cup Enjoy Life ® semi-sweet chocolate chips

directions:

Preheat oven to 325°F. 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 ungreased 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.

Note - 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.

Note - Dough can be frozen up to one month. Form the cookies into flattened balls and place them onto an ungreased cookie sheet. Freeze the cookie dough balls until frozen solid and store them in an airtight zipper bag or 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.

Jody Hall, author of "Let's Bake!"

www.foodallergygourmet.com

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