Here are a couple of pics of the Gluten/egg free chocolate chip cookies we made tonight. I didn’t record us making them, I forgot, when I remembered, it was already mixed together. We have a system, Emma combines the dry ingredients, the flours, the baking soda, baking powder, and salt. While I work on the wet stuff and sugars.
We used the chocolate chip cookie recipe from Meaningful Eats as a base.
Here are our tweaks:
We cut the measurement for the baking soda in half splitting it between baking soda and baking powder. We added one heaping teaspoon of cinnamon. Instead of using cow’s milk, we used vanilla almond milk and for the egg we used flax seeds( 1 tbsp of flax seeds, 3 tbsp of water), we didn’t melt the butter on the stovetop, we just melted it the microwave and let it cool for about a minute.
This is by far our favorite cookie recipe! We haven’t found one comparable.
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