LIVING FREE HEALTH AND LIFE

Soft Allergy Free Chocolate Chip Cookies

• 1 cup + 1 T. King Arthur Gluten Free Multi-Purpose Flour (or other gluten free flour that is mixture of rice flour and potato and tapioca starch)
• 1/4 tsp. xanthan gum
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/2 cup soy free shortening (or regular shortening)
• 1/2 cup honey (or agave nectar)
• 1 1/2 tsp. Ener-G Egg Replacer mixed well with 2 T. warm water (or one egg)
• 3/4 cup dairy and soy free chocolate chips (or allowable chocolate chips)

1. Preheat oven to 375 degrees.
2. Whisk together the first five ingredients.
3. In a seperate bowl mix vanilla, shortening and honey until well combined.
4. Add the Ener-G Egg Replacer to the wet ingredients.
5. Add the dry ingredients to the wet ingredients and mix until all flour is incorporated.
6. Gently stir in chocolate chips.
7. Place by teaspoonfuls on cookie sheets lined with parchment paper.
8. Bake 6 minutes, watching carefully as the bottoms easily burn.
9. Remove to cooling rack.