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
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Ingredients
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6 tablespoons
warm water
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2 tablespoons
ground flaxseed
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1 cup
organic white sugar
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1/2 cup
dark brown sugar
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1/2 cup
light brown sugar
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1/2 cup
allergy friendly shortening
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1 teaspoon
vanilla extract
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3 cups
gluten free all-purpose flour
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1 teaspoon
baking soda
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1 teaspoon
fine sea salt
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1 cup
allergy friendly mini chocolate chips
Directions
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Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
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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.
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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.
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Drop heaping tablespoon-size balls of dough, approximately 1 ½ oz.-2 oz., evenly spaced apart on lined baking sheets, 6 cookies per sheet.
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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.
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