Chocolate Chip Cookies (Regular or GF)

Chocolate Chip Cookies (Regular or GF) are a classic treat that I enjoy baking often! I make mine egg-free, using a chia egg substitute for added health advantages. This recipe is ideal for those with egg allergies or sensitivities! To make these cookies gluten-free and dairy-free, simply use dairy-free butter. These chocolate chip cookies freeze well and can be kept in the freezer for up to a month.

By Rose Huxford

Chocolate Chip Cookies (Regular or GF)

Yields: 24 cookies

Pre-heat oven: 375 degree F

Bake-time: 8-10 minutes

Ingredients

• chia eggs (2 tbsp of chia seeds + 6 tbsp water) or 2 eggs, room temp

• 1 cup unsalted butter, regular or vegan, room temperature

• 3/4 cup cane sugar, or monk fruit sweetener

• 1/2 cup coconut sugar or brown sugar

• 1 tsp pure vanilla extract

• 2 1/4 cup all-purpose flour, or Gluten Free baking flour 1-to-1 ratio

• 1/2 cup quick oats or GF oats (optional)

• 1/2 tsp salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 cup semi-sweet chocolate chips, regular or dairy free or sugar free

• 3/4 cup chopped walnuts or pecans (optional)

  
  

By Rose Huxford

Directions

1. Pre-heat the oven to 375 degree F.

2. Line a baking sheet pan with parchment paper, and set it aside.

3. To prepare Chia Eggs, combine 2 tablespoons of chia seeds with 6 tablespoons of cold water. Let the mixture rest for about 1 minutes, then stir to fully incorporate the chia seeds into the water. Allow it to sit for another minute to thicken. (*If you're using regular eggs, skip this step!)

4. In a large bowl, whisk together your flour, oats, salt, baking powder, baking soda, and chocolate chips, and nuts if you're using them.

5. In a separate large bowl, using either the same whisk or an electric mixer, cream the softened butter with both sugars until the mixture is light and fluffy, which should take about 30-60 seconds. Then, incorporate the vanilla extract and either a chia egg or 2 eggs, and beat until the mixture is well combined, approximately 30 seconds.

6. With a spatula, transfer your dry mixture into the wet mixture. Use the spatula to combine all the ingredients, being careful not to overmix.

7. Utilize a cookie scooper or a spoon to place your cookie dough onto the prepared baking sheet. Ensure there is approximately 1" of space between each cookie.

8. Bake for about 8-10 minutes.

9. Remove the cookies from the oven and allow them to cool for about a minute. Then, transfer them to a cooling rack. Repeat until you have used up all the cookie dough.

10. Enjoy right away!

By Rose Huxford

For Freezing Cookie Dough

1. After you have made the cookie dough, inside your bowl split your dough into thirds, or even quarters.

2. Lay out wax or parchment paper, about 8-10" long, and lightly dust it with flour. Sprinkle your hands with a little bit of flour, then take a third of the dough and place it on the wax paper horizontally, a few inches from the top. Form a log, but make sure you leave room on the sides.

3. Begin to roll the wax paper over the dough until you reach the end.

4. Then, lay out foil about the same length. Place your covered rolled dough on the foil. Repeat the roll and then fold the ends.

5. Write what kind of cookie it is, then the temperature to bake and for how long. Repeat this process. You can freeze them like this, or place them in resealable bag.

6. When you're ready to bake, discard the wax and foil and slice the cookies and place them on a prepared baking sheet pan. Voila!