Gluten, Dairy, Soy, Egg and Nut Free Chocolate Chip Cookies~

Popping in on this Tuesday morning to share a quick recipe with you. Confession, we are not big sweet eaters. Oh the horrors. Now with that said, we do love warm freshly baked chocolate chip cookies on occasion.  However, with our dietary restrictions the traditional recipes are a no go. That is until #2 and I decided to take the Original Nestle Toll House Cookie recipe and make it gluten, dairy, soy, egg and nut free.

Gluten, Dairy, Soy, Egg and Nut Free Chocolate Chip Cookies

Ingredients:
2 1/4 Cups gluten-free all purpose flour (we love Pillsbury's, but Bob's Red Mill is also good)
1 tsp. baking soda
1 tsp. salt
1 C (2 sticks) butter, softened (we use Earth Balance vegan butter sticks)
3/4 C organic granulated sugar
3/4 C organic packed brown sugar
1 tsp. vanilla extract (we sub with maple syrup as I am to limit vanilla in my diet)
Egg Replacer, equivalent of 2 large eggs (we like EngerG brand best)
2 Cups Enjoy Life chocolate chips

Directions:
Preheat oven to 375 degrees.  Combine flour, baking soda and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add egg replacer, and beat well.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely that is if they last that long.

#1 bought me cookie scoops for Christmas, and they work like a charm.  Nice even sized cookies that bake uniform.