Chocolate Chip Cookies

This is my basic chocolate chip cookie recipe.  I like a cookie that is soft in the center but not to thin.  In creating this recipe, I must have made dozens and dozens of batches until I was happy with the outcome.  We have stuck with this recipe for years and have yet to replace it with another.  Even with it being allergy free and vegan, I have yet to have anyone, after eating one, point that out.  They just grab for more!   This is a very easy recipe and I hope you enjoy them as we do!




gf/df/soy free/vegan




Chocolate Chip Cookies:
oven:  370 degrees
cookies sheet(s) lined with parchment
makes 25-30 cookies


1 1/2 Cups  Brown Rice Flour
1/4 Cup  White Rice Flour
3/4 Cup  Tapioca (or) Potato Starch
1 tsp  Xantham Gum
1 tsp  Baking Soda
1/8 tsp  Baking Powder
1/2 tsp  Sea Salt
1/2 Cup  Spectrum Shortening
1/4 Cup  "Butter" (I use Earth Balance Soy Free)
1 TB Egg Replacer mixed with 1/4 Cup Rice Milk
1/2 Cup  Organic Granulated Sugar
3/4 Cup  Organic Brown Sugar
2 tsp  Pure Vanilla Extract
1 1/4 Cups  Enjoy Life Chocolate Chips


Preheat oven to 370 degrees.  Line cookie sheet(s) with parchment paper, set aside.
In large mixing bowl cream together shortening, "butter", egg replacer mixture, both sugars and vanilla extract.  Mix well on medium low speed.  Then add brown rice flour, white rice flour, tapioca starch, xantham gum, baking soda, baking powder and sea salt.  Mix on low until well combined.  The mixture will be quite thick and you may have to add a bit of extra milk substitute (one TB at a time) if ingredients aren't mixing together.  Add in chocolate chips and mix on low until combined.
Scoop onto cookie sheet with a large spoon.  Bake 8-10 minutes.  They will be quite soft to the touch, but will set up once cooled.  Enjoy!

Shared at:  Gluten Free Wednesdays,Allergy Free Wednesday,Gluten Free Fridays,Allergy Friendly Friday