I would argue that these egg-free, dairy-free, wheat-free cookies are even better than traditional chocolate chip cookies. The edges have that coveted toffee-like brown sugar crunch, and the inside is soft and chewy.
Recipe information
Yield
makes 24 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed until light and fluffy, about 2 minutes. Add the vanilla and egg replacer and mix for about 20 seconds, scraping down the sides of the bowl as necessary.
Step 3
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
Step 4
Add the flour mixture to the creamed batter in two batches, mixing on low speed, just until the batter comes together, about 20 seconds.
Step 5
Gently fold in the chocolate chips.
Step 6
Drop by heaping tablespoons onto the baking sheets, 8 per sheet (3 down each side, 2 in the middle). Roll into balls, spacing the cookies a couple of inches apart. Flatten the cookies slightly with the palm of your hand. Bake for 11 minutes in the center of the oven, or until lightly golden around the edges. Let cool for 10 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough.
tip
Step 7
Beware of hot days: they can turn your vegetable shortening into soup, resulting in a puddle of cookies. If your shortening is soft, put it in the fridge for an hour or so until it is solid again.
