What could be more welcome at a holiday cookie swap than ever-popular chocolate chip cookies? Dress them up by frosting with white or dark chocolate. Baked cookies can be frozen up to 3 months. These cookies can be made with egg replacement; see instructions.
For Egg-Free Chocolate Chip Cookies, omit 1 egg. Reduce butter to ¼ cup (1/2 stick or 4 tablespoons). Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg in step 2. If the dough is too sticky when handling, dust hands generously with flour blend.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- 1½ cups Beth’s Cookie Flour Blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons granulated sugar
- 6 tablespoons lightly packed brown sugar
- ½ cup (1 stick) unsalted butter or Earth’s Balance Buttery Sticks, softened
- 1 large egg
- 1 tablespoon milk of choice
- 2 teaspoons pure vanilla extract
- 3/4 cup chocolate chips
1In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.
2In a large bowl, combine granulated sugar and brown sugar. Add butter and beat until fluffy. Add egg, milk and vanilla and beat until smooth. Add flour mixture and beat just to combine. Fold in chocolate chips.
3Chill batter at least 30 minutes.
4Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
5Drop dough in tablespoon-size mounds onto prepared cookie sheets, leaving 1 inch between cookies. Flatten dough slightly.
6Place in preheated oven and bake 10 to 12 minutes or until cookie edges just begin to brown.
7Remove from oven and let cool 5 minutes before transferring to a wire rack to cool completely. When cool, decorate cookies as desired or enjoy as is.