Gluten-free, egg-free.
Ingredients
- butter: 0.75 cup (softened)
- ¼ cups packed brown sugar: 1 piece
- white sugar: 0.25 cup
- gluten-free vanilla extract: 1 tsp
- egg substitute: 0.25 cup
- ¼ cups gluten-free baking mix: 2 piece
- baking soda: 1 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- ounces semisweet chocolate chips: 12 piece
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
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In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
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Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
