Allergy Shmallergy

Simplifying life for families with food allergies.

BEST Gluten-Free (and Optionally Egg-Free) Chocolate Chip Cookies from Cole’s Moveable Feast August 31, 2016

Filed under: Recipes & Cooking — malawer @ 11:45 am

Lucky us, Nicole Seevers of Cole’s Moveable Feast didn’t just answer my questions… she also shared her BEST Gluten-Free Chocolate Chip Cookies recipe (which contains instructions for an egg substitute)!  Now’s a great time to make a batch to pop into lunch boxes… or mouths.

Nicole, taste buds everywhere are thanking you!

BEST Gluten-Free Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter or dairy-free margarine, room temperature (my favorites are Earth Balance Soy Free Buttery Sticks or Fleischmann’s Margarine)

1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs or equivalent egg substitute for cookies (below)

1 teaspoon vanilla extract

2 1/2 cups gluten free flour blend (King Arthur Gluten Free Multipurpose Flour is my favorite off-the-shelf blend)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet chocolate chips (Enjoy Life Mega Chunks are my favorite)

 

Directions:

  1. In a stand mixer, cream together butter/margarine and sugars until light and fluffy. Add eggs (or substitute) and vanilla and beat until just combined.
  2. In a separate bowl, combine gluten free flour, baking soda and salt. Add flour mixture to butter mixture; beat on low until just combined. Stir in chocolate chips.
  3. Refrigerate dough for at least one hour.
  4. When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
  5. Scoop dough out in tight rounded mounds (I like to use an ice cream scoop) and place about 3 inches apart on baking sheets. (You will need to do multiple batches ~ refrigerate dough between batches). Do not flatten the dough.  Bake cookies 10 to 12 minutes until golden brown at the edges. Let cookies cool 5 minutes on baking sheets, then transfer with a spatula to cooling racks to cool completely.
  6. COOKIE EGG SUBSTITUTE:
  7. For EACH egg, combine 2T unsweetened applesauce, 1t ground flaxseed meal and 1/2t baking soda. Allow to stand a few minutes before using in cookie recipe.
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