Gluten-Free Chocolate Chip Cookies
|Butter||3⁄4 Cup (12 tbs), softened|
|Softened butter||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Gluten free vanilla extract||1 Teaspoon|
|Gluten free baking mix||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Semi sweet chocolate chips||12 Ounce|
|Semi-sweet chocolate chips||12 Ounce (1 Package)|
Blend together butter and sugars. Gradually stir in egg substitute and vanilla. Sift together remaining ingredients except chocolate chips; add to butter mixture and stir well. Fold in chocolate chips. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 6 to 8 minutes. Cool on baking sheets for 2 minutes; remove to a wire rack to cool completely. Makes 3 dozen.
This recipe has been excepted from Best-Ever Cookies Cookbook. To purchase the book visit Best-Ever Cookies.