This Christmas Eve give Santa an allergen-free treat by putting these yummy chocolate chip cookies and a glass of milk {non-dairy of course} out for him to eat! They will taste so good; Santa will never know they are allergen-free!
Ingredients:1 cup Sorghum Flour
3/4 cup Tapioca Starch
1/2 cup Millet Flour
2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Earth Balance Buttery Spread
3/4 cup Sugar (I used beet sugar)
3/4 cup packed Brown Sugar1 tsp. Pure Vanilla Extract
**Egg Replacer for 2 eggs: 4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.
1 cup Dairy-Free Semi-Sweet Chocolate Chips {I used Enjoy Life Foods Semi-Sweet Chocolate Chips}
1/2 cup walnut chopped {I made half of the cookies with walnuts and half without, I wasn't sure if Santa liked walnuts or not! :)}
How to Make it:
{ Preheat oven to 375 degrees F.
{ In a medium bowl, combine flours, baking soda, xanthan gum and salt. Whisk to combine and set aside.
{ In the bowl of your stand mixer, cream together the softened dairy-free butter substitute, sugars, and vanilla.
{ Add the egg replacer and continue mixing until combined.
{ With the mixer on low, add the dry ingredients to the wet ingredients and mix until combined.
{ Add the diary-free chocolate chips (and nuts if you want), then stir by hand until they are well mixed throughout the cookie dough.
{ Drop the cookie dough, by rounded spoonfuls, onto a parchment paper lined cookie sheet.
{ Bake in preheated oven for about 10-12 minutes.
{ Remove cookies from the oven and allow them to cool a bit on the cookie sheet before transferring them to a cooling rack. Enjoy!
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