Gluten-Free Dairy-Free Egg-Free Oatmeal Chocolate Chip Cookie Recipe
by Alison St. Sure

Ingredients:

• 1/2 cup Earth Balance Dairy-Free Soy-Free Natural Buttery Spread, softened (or use butter or margarine if no dairy or soy allergy)
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• Ener-G Egg Replacer for 1 egg (or use 1 egg if no egg allergy)
• 1 teaspoon vanilla
• 3/4 cup gluten-free flour blend (packaged varieties include Namaste Foods Perfect Flour Blend and Bob's Red Mill GF All-Purpose Flour Blend)
• 1/2 teaspoon xanthan gum IF the above flour blend does not already contain xanthan gum
• 1/2 teaspoon baking soda
• 1 1/2 cups gluten-free oats (I use Cream Hill Estates Lara’s Rolled Oats)
• 1/4 teaspoon salt
•  1/2 to 1 cup chocolate chips (your preference!)

Directions:

1. Cream together “butter” and sugars until smooth. Add egg replacer (or egg) and vanilla and mix until combined. Add dry ingredients and mix thoroughly.
2. Drop by rounded tablespoons onto lightly greased cookie sheet. If the batter seems a little loose, just press it together to hold its shape. It will hold together when it cooks.
3. Bake at 350 degrees F for 10-12 minutes or until lightly golden brown. Let cool for 5 minutes, then move to wire rack and continue cooling. Makes about 2 dozen cookies.
4. When cool, store cookies in a sealed plastic bag or airtight container.