Gluten/Dairy/Egg/Soy Free Toll House Chocolate Chip Cookies

From Jeanette's Healthy Living

This tasty treats are cholesterol free since they are dairy/egg free. With the addition of whole grains in the flour mixture, this old standby cookie recipe is a healthy alternative for anyone, not just those with allergies (my other non-allergic kids loved these!)

2 1/4 cups Whole Grain Gluten-Free Flour Mix

1 teaspoon xanthum gum

1 teaspoon baking soda

1 teaspoon salt

1 cup Soy-Free Earth Balance or virgin coconut oil

3/4 cup coconut sugar

1/3 cup agave nectar

1 teaspoon vanilla extract

2 tablespoons flax seed mixed with 5 tablespoons water

1 1/2 cups dairy/soy free semi-sweet chocolate chips

Preheat oven to 350 degrees.

Mix dry ingredients together in a bowl. Beat Earth Balance, sugar, agave nectar, vanilla and flax seed mixture together in a large bowl until creamy. Gradually beat in dry ingredient mixture. Stir in chocolate chips.

Drop rounded teaspoons of cookie dough onto parchment paper lined baking sheet.

Bake for 8 minutes (adjust depending on your oven) until golden brown. Slide parchment paper onto wire cooling rack.