Chocolate Chip Cookies

With becoming gluten-free, dairy-free, and mostly vegan, sometimes it is really hard to find good and organic baked goods. This is why my home-based bakery specializes in organic, gluten-free, and vegan baking. There are classic items that you think you can't eat anymore when you switch your diet to a gluten and dairy-free lifestyle. Classics such as chocolate chip cookies.

I think everyone has grown up eating chocolate chip cookies. I was in love with them when I was little. I remember eating so much dough when my mom wasn't working. She'd make the dough and let the dough chill in the fridge. While she was at work, I took my little hands and just dug right in. I don't ever remember getting sick from this, but I do remember going into a cookie dough comma at one point. She never mentioned anything, but I am sure she knew what I was doing. Parents seems to just know these things.

I roll out my cookies, always have been a roller, always will be. They are more aesthetically pleasing for me. I don't like blobs of cookies, I want a rounded cookie! I also think this really does help with them staying in place and not melting together. But, do as you wish! I find chocolate chip cookies, straight from the oven, one of the biggest comfort foods. Something about the way they smell baking, to biting into hot, gooey chocolate cookies that make me forget about all the problems that may be happening.

I really like my chocolate chip cookies to have a little bit of crunch around the sides, and then a soft gooey middle. I like the difference between the toffee like flavour of the outside of the cookie, and then the cookie part of the middle together. My partner just likes them soft, so I end up doing half the batch the way he likes it, and the other half the way I like it. It works perfectly. 

Chocolate Chip Cookies
Makes 24-36 cookies depending on the size you want

3/4 c. dairy-free, soy-free vegetable shortening
1/2 c. plus 1 tbs. granulated sugar
1/2 c. plus 1 tbs. firmly packed light brown sugar
2 1/4 tsp. pure vanilla extract
2 1/4 tsp. egg replacer mixed with 3 tbs of oat milk
1 1/2 c. plus 3 tbs. gluten-free flour mix
3/4 tsp. xanthan gum
1 1/8 tsp. baking soda
1/2 tsp. salt
1 c. plus 2 tbs. dairy-free, soy-free, chocolate chips (I use a whole bag for extra chocolate)

Preheat oven to 350 and line baking pans with parchment paper or oil.

In a bowl of a stand mixer with paddle attachment, cream the shortening and both sugars together on medium speed until light a fluffy (2 minutes). Add vanilla and the egg replacer and mix for another 20-30 seconds, scraping down the sides.

In a separate bowl, whisk the flour, xanthan gum, baking soda, and salt together.

Add flour mixture to wet mixture in two batches, mixing on low speed, and just until it all comes together. Gently fold in the chocolate chips.

Roll the cookies into balls, placing them a few inches apart, and squishing the middle down a little with your palm.

Bake for 10- 12 minutes minutes, or until lightly brown. If you want yours extra gooey, bake for 8 minutes. Luckily, there's nothing in these cookies that could get you sick if they are not done all the way.

Eat straight from the oven. With tea. Or a scoop of Vanilla Coconut Milk ice cream.

Will keep for about 5 days in a sealed container.

Note: if you notice your dough is warm, and you like puffy cookies, put the dough in the fridge for 30 minutes to an hour. It makes the dough less likely to flatten out or crisp around the edges.