Chocolate Chip Cookies: gluten free, dairy free, egg free, nut free

Chocolate chip cookies was one of the very first things I wanted to try to make gluten, dairy and egg free, when we found out that my son would have to go without these things for a long time. I love making cookies with my kids, especially chocolate chip cookies! Chocolatey, buttery, with the sweet smoothness of brown sugar is what I desire in a chocolate chip cookie. They are what I crave to make on a cold, blustery day. Come to think of it, they are what I crave to make on a warm spring day. Chocolate chip cookies are my anytime baking project that my kids love to help me with. I never tire from baking these little bits of chocolatey goodness. Which probably explains why I've been working so darn hard on this gluten, dairy, soy, nut free recipe for so darn long. I swear that It's been well over a year. I can't even begin to tell you how many flops and throw away batches that I have had. Many were good but not good enough. For a while, the cookies were just too dry. I thought maybe add more oil, but that didn't work. It turned out that I was adding too much flour. Don't expect doughs to look the same as you were used to before baking gluten free. This is a whole new ballgame. I think this version of the recipe is a nice one worth posting. I'm not saying this is my final version. I'm sure there will be more to come. I still have a few ideas to try.

Chocolate Chip Cookies: gluten free, dairy free, egg free, nut free

Ingredients:

2 cups sorghum flour, 1/2 cup tapioca flour, and 1/2 cup potato starch

            (or use 3 cups all purpouse gluten free flour mix.)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp xanthan gum

1 tbsp flax meal plus 3 tbsp water (If you can't have flax, use 3 more tbsp apple sauce or adding 1 tbsp Sunbutter.)

2 tbsp Vanilla

1/4 - 1/2 Earth Balance Soy Free, canola oil, or other oil of your choice.

1 cup organic unrefined sugar

1/2 - 1 tbsp molasses (instead of sugar and molasses you can use 1 cup of brown sugar instead.)

1/4 cup apple sauce

1/4 cup rice milk

1 1/2 - 2 cups chocolate chips (I use Enjoy Life or Guittard Extra Dark, which contains some soy lethicin.)

Directions:

1. In a bowl combine all dry ingredients and wisk to combine.

2. In a small seperate bowl, combine flax and water and let sit.

3. In a seperate bowl or Kitchenaid mixer, combine Earth Balance and sugar, molasses, apple sauce, and flax and water mixture on medium to high for 2 - 4 minutes to cream the ingredients together.

4. Add dry ingredients to wet in the mixer until well combined, 5-7 minutes.

5. Fold in chocolate chips.

6. Spoon the dough onto baking sheet, form into a ball and sprinkle with sugar.

7. Bake at 350 degrees for 15 – 18 minutes.

8. Allow to cool on a cooling rack.

Enjoy!