I once heard the start of the school year signals the fall baking season. Something about back packs, homework, falling temperatures and the rush to fit “stuff” all in makes the sugary baked treat even more enticing and tasty.
My favorite cookie is the simple, often over looked, chocolate chip cookie! Just reading that sentence made my mouth water! This recipe is gluten, dairy and egg free but certainly not short on flavor! We eat them up just as fast as we can make it!
If you can have egg, do so with equal amount of eggs. Same for the butter. One of my favorite things about this recipe – if you are using butter alternative, it must be cold. Most recipes call for room temp butter and I don’t know about you… but I bake when the mood strikes. Not always a lot of planning.
2 1/4 cups all-purpose gluten and dairy free flour – Pamela’s Brand has some great options.
3/4 tsp baking soda
1 tsp salt
1 cup (16 TBSP) butter alternative (butter alternative should be cold!) – Earth Balance is my favorite.
1/2 cup sugar
1 cup packed light brown sugar
1 tsp vanilla
2 eggs (equivalent egg replacer)
1 cup (or more ;)) gluten, dairy free chocolate chips – Enjoy Life is not only dairy and gluten free, but nut and soy free!
Preheat oven to 350 degrees.
Combine dry ingredients and set aside.