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)
- 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.
- 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.
- Refrigerate dough for at least one hour.
- When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
- 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.
- COOKIE EGG SUBSTITUTE:
- 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.