Chocolate Chip Cookies (Regular or GF)

Chocolate Chip Cookies (Regular or GF) are a timeless favorite that I love to bake frequently! I prepare mine without eggs, opting for a chia egg substitute for extra health benefits. If you're allergic or sensitive to eggs, this recipe is perfect for you! You can also make these cookies gluten-free and dairy-free by using dairy-free butter. Chocolate chip cookies freeze well and can be stored 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)

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

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

• 1/2 cup coconut 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

• 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 nuts (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 make Chia Eggs, mix 2 tablespoons of chia seeds with 6 tablespoons of water. Allow it to sit for approximately 2 minutes, then stir to ensure all the chia seeds are blended into the water. Let it sit for an additional 5 minutes to thicken.

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 another large bowl, using the same whisk, stir together chia eggs and softened butter until creamy. Then, add in both sugars and vanilla extract and whisk until well blended.

6. Use a spatula to pour your dry mixture into your wet mixture. Use the spatula to bring all the ingredients together, but try to not over mix.

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!