Avg. rating 4 from 16 votes.Recipe Information
Recipe Created By: Cathy Alsheimer
Ingredients
3/4 cup granulated sugar
2 1/4 cup gluten-free flour mix
2 Ener-G Egg Replacers, prepared
1 Tbsp water
1 cup margarine
3/4 cup brown sugar
1 tsp baking soda
2 tsp xanthan gum
1 tsp salt
1 tsp vanilla
1 1/2 cup chocolate chips
Directions
Combine flour mix, baking soda, salt and xanthan gum gently with a whisk and set aside.
Prepare EnerG Egg Replacer according to box to replace 2 eggs. Add additional Tbsp water and combine with a whisk. Set aside.
In separate bowl, beat margarine, sugars and vanilla until creamy. Slowly add egg replacer mixture and continue to beat until creamy. Gradually add flour mixture while continuing to beat. Don’t overmix. Stir in chocolate chips.
Drop by spoonfuls onto ungreased cookie sheets. Bake for about 12-15 minutes at 350 °F. Do not overbake.
Notes
We use Bette Hagman’s gluten free flour mix, but you can also use Kathy P’s All Purpose Rice Flour Mix.
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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