My family has been craving cookies lately and once I got back from vacation, I jumped right into the kitchen to start my baking again! These gluten free chocolate chip cookies are super good and you won’t even believe they are dairy free!
I love baking without dairy and processed stuff. I’m amazed how good food and baked goodies taste with organic, and healthy ingredients. I still can’t believe that we have made this transformation to a healthier way of eating.
Anytime I make cookies, I always add a little more flour than the recipe calls for. This chocolate chip cookie recipe has a 1/2 cup more flour than the original toll house recipe. Adding a little extra flour to your mixture helps keep the cookies puffy instead of flat.
- 2 3/4 cup flour I used Namaste® Gluten Free Organic Perfect Flour Blend
- 1 tsp baking soda
- 1 tsp salt
- 1 cup 2 sticks vegan butter, softened (I used Earth Balance®)
- 3/4 cup organic cane sugar
- 3/4 cup organic brown sugar packed
- 1 tsp vanilla
- 3 tsp packed Ener-G Egg Replacer + 4 Tbs warm water equals 2 eggs
- 2 cups chocolate chips
- 1/2 cup dark chocolate chopped
- 1 cup walnuts chopped
Preheat oven to 375°.
In a small bowl, whisk egg replacer and warm water, set aside.
In a medium bowl, whisk flour, baking soda and salt together, set aside.
In a large mixing bowl, beat butter, sugar, brown sugar and vanilla until smooth.
Add egg replacer to wet ingredients and beat until creamy.
Gradually beat in flour mixture.
Stir in chocolate chips, chocolate chunks and walnuts.
Drop by rounded teaspoon onto ungreased cookie sheets.
Bake for 13-14 minutes or until lightly browned.
Remove from oven, after 2 minutes, place onto wire rack to cool.