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Author Notes: This past weekend I decided it would be a nice treat to bake a batch for book club. But a few distractions like texting and TV watching while baking led me to use only half of the shortening I would normally use. I realized, after it was too late, that my dough was quite different than it normally is, but decided to roll the dice and bake it anyways. I was left with a baking sheet of these thin and crispy cookies that my fellow book clubbers couldn't keep their hands off!
Just another reminder that some mistakes aren't mistakes at all, but rather a new opportunity (or recipe) presenting itself.
This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan. —Kait Turshen
Serves 3 dozen
- 6 tablespoons warm water
- 2 tablespoons ground flaxseed
- 1 cup organic white sugar
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup allergy friendly shortening
- 1 teaspoon vanilla extract
- 3 cups gluten free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup allergy friendly mini chocolate chips
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for a minimum of 5 minutes. This will serve as your “egg” in the recipe.
- In a large mixing bowl, beat sugars, shortening, flaxseed mixture, and vanilla until creamy. Gradually add flour, baking soda, and salt until well blended. Stir in chocolate chips. Chill dough for 1 hour.
- Drop heaping tablespoon-size balls of dough, approximately 1 ½ oz.-2 oz., evenly spaced apart on lined baking sheets, 6 cookies per sheet.
- Bake 15 minutes or until cookies are crispy around the edges. Remove from oven and let cool on baking sheet 3-4 minutes. Transfer to a wire rack for remainder of cooling. Store cookies in an airtight container at room temperature or freeze.