Gluten Free, Egg Free Chocolate Chip Cookies

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I adapted this recipe from the following:  http://www.sarahbakesgfree.com/2014/02/the-perfect-gluten-free-vegan-chocolate.html


Makes about 26 cookies.

Ingredients:

  • 2-1/3 cups Bob's Red Mill 1-to-1 Gluten Free All Purpose Flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup brown sugar (or, if you don't have any brown sugar, you can use 3/4 cup of white sugar and 1-1/2 tbsp. of molasses)
  • 1/2 cup white sugar
  • 1/2 cup butter, softened (or coconut oil if dairy free as well)
  • 1/4 cup milk (or coconut milk, almond milk, or other milk substitute if dairy free), at room temperature
  • 2 tbsp. honey (or maple syrup), at room temperature
  • 2 tsp. vanilla extract
  • 3/4 cup Enjoy Life chocolate chips (which are free of the top 8 allergens)
  • 1 tbsp. lemon juice
Directions: 
  1. Preheat the oven to 350F. Line cookie sheets with aluminum foil. 
  2. In a medium sized bowl, cream together the sugars and butter/oil for 1-2 minutes. 
  3. Add the milk, honey, and vanilla and mix. 
  4. Add the baking powder, baking soda, salt, and flour. Stir slowly until thoroughly combined. 
  5. Add the chocolate chips and stir until combined. 
  6. Add the lemon juice and mix thoroughly. 
  7. Roll into 2 tbsp.-sized balls and place about 2-3 inches apart on the cookie sheets. 
  8. Bake for 12-15 minutes, until slightly browned. Place on a cooling rack or plate to cool. Also, place any remaining dough in the refrigerator between batches. 
  9. Enjoy! 

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