Chocolate Chip Cookies
Tuesday 
just before lunchtime 
Mystie
Journal of a gluten-free, dairy-free, egg-free, malt-free, corn-free cook’s journey
I altered a normal chocolate chip cookie recipe to replace all the ingredients that make yummy things yummy with ingredients that make yummy things taste like ground chalk, and I actually came out with a tolerable product. Here’s my recipe:
GF, DF, EF, MF, CF Chocolate Chip Cookies
1. Add 1 t. flaxseed meal to 1/4 c. boiling water & let sit at least 5 minutes. (this is an egg-replacer)
2. Beat 2/3 c. Crisco with 1/2 c. honey & 2/3 c. brown sugar. (the regular recipe called only for the honey, but after trying the dough just before scooping it onto the sheet, I realized Matt would not appreciate a low-sugar cookie. Next time I may try 1 c. white sugar & 1/2-2/3 c. brown sugar.)
3. Add 1 t. vanilla and the flaxseed mix and beat well.
4. Add 1 3/4 c. gluten-free flour mix (mine is a homemade concoction of rice flour, potato starch, tapioca flour, chickpea flour, and millet flour), 1 t. cf/gf baking powder (I made one with tapioca starch), 1/2 t. baking soda, 3/4 t. xanthan gum, and 1/2 t. salt. Beat well.
5. Stir in 1 c. dairy-free, gluten-free chocolate chips.
6. Roll into 1″ balls and flatten slightly on greased cookie sheet. Bake at 330-degrees for 9-10 minutes.
(MCL)
with 
(personal library)
Bless you dear Mystie for working so hard to make an edible cookie out of the chalk like ingredients that I am unfortunately familiar with………I understand this frustration and I applaud your efforts.
I may have to try this recipe.