Recently some good friends of ours discovered they have a plethora of food allergies to challenge them, including allergies to gluten, dairy and eggs. After having baked a bunch of goodies for my husbands work, including a few great gluten-free recipes that I had some help finding, I had a few ingredients leftover and decided to try making a dessert my allergic friends could enjoy as well. I used a gluten-free chocolate chip cookie recipe I'd tried before and make a few changes. The cookies turned out so soft and moist and delicious that I was asked to share the recipe, and decided I should probably share it with everybody!
Gluten-free, Dairy-free and Egg-free Chewy Chocolate Chip CookiesAdapted from Land O'Lakes Chewy Chocolate Chip Cookie Recipe
2 1/4 cups Gluten-free Flour Blend (I used Bob's Red Mill All-Purpose Baking Flour, which is a pre-done blend, but people used to baking gluten-free usually find making their own flour blend to be easier on the wallet)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup vegan margarine (I use Becel Vegan Margarine which is lactose-free and gluten-free)
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 egg substitutes (after a little online research I decided to use 2 different easy egg replacers to make up each egg; the first I replaced with 1 tablespoon of cornstarch in 2 tablespoons of water, the second I replaced with 1/4 cup of unsweetened applesauce)
1 teaspoon gluten-free vanilla (pure vanilla extract is gluten-free)
1 package (12 ounce or 2 cups) gluten-free dairy-free semi-sweet chocolate chunks or chips (I used Enjoy Life Mega Chunks)
Heat oven to 375°F. Combine flour, baking powder, baking soda, salt and xanthan gum in a bowl. Set aside.
Beat butter, brown sugar and sugar in a large bowl at medium speed until creamy. Beat in eggs and vanilla. Reduce speed to low and gradually add flour mixture until well mixed. Stir in chocolate chips/chunks.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9-12 minutes or until edges start to brown (do not overbake). Let stand for 1 to 2 minutes before removing from cookie sheet.
Recipe yields 3 1/2 to 4 dozen cookies. Store in an airtight container (if you don't eat them all first!)