A true unicorn — finally a chocolate chip cookie recipe that is free from the 8 major food allergens and actually tastes good! Booyah!
Free from Dairy, Eggs, Fish, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Combine flour blend, salt, baking soda, and baking powder in small bowl. Beat shortening, brown sugar, and granulated sugar in large mixer bowl until blended. Mixture will look sandy. Add water and vanilla extract; mix well. Gradually beat in flour blend mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.
- Flatten each dollop to a rounded shape.
- Bake for 10 to 12 minutes or until tan across cookie surface. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Store in airtight container.
Makes about 36 cookies.