Allergy-Friendly Chocolate Chip Cookies


4 Tbsp water
1 Tbsp flaxmeal
1-1/2 cups Bob's Red Mill gluten-free all-purpose flour blend
1/2 cup millet flour
1 tsp xanthan gum
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2/3 cup dairy-free margarine (I used soy-free Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1-1/2 tsp vanilla extract
1-1/4 cups dairy-free chocolate chips (use a brand like Enjoy Life for soy-free)


Preheat your oven to 350 degrees F and line your cookie sheet with a silicone baking mat or parchment paper.

Combine the water and ground flaxseeds in a mixing bowl, and set aside while you combine the dry ingredients.

In a medium-sized bowl, combine the flours, xanthan or guar gum, baking powder, baking soda, and salt.

Back in your flax bowl, add the margarine, sugars, and vanilla, beating until nice and creamy. Stir or beat in the flour mixture until well combined, then stir in the chocolate chips. Drop the dough by the large tablespoonful onto your baking sheet, or if you prefer a firmer dough, refrigerate it for at least an hour to firm up.

Bake the cookies for 12 to 14 minutes, or until they just barely begin to brown around the edges – they don’t really brown much at all, so do not be tempted to bake them for too long! Cook them for less time (12 min) if you prefer chewy, more for crispy.

Let them cool on the baking sheet for 10 to 15 minutes before removing them to indulge.
They will be soft and chewy while warm, but do firm up after a day on the counter (though still a bit chewy). They can be stored in the fridge or freezer if desired.

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