1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
1teaspoonvanilla extract
1 ½cups (222g)gluten free flour blend
½teaspoonbaking soda
½teaspoonsalt
⅔cup (113g)semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, stir the espresso powder and melted butter together. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the melted butter mixture with both sugars. Add the prepared egg replacer and vanilla extract and beat until combined.
½ cup (113g) unsalted butter, 1 tablespoon instant espresso powder, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar, 1 tablespoon Bob's Red Mill Egg Replacer, 1 teaspoon vanilla extract
Add the flour, baking soda, and salt and mix on low speed until the cookie dough starts to form. Fold in the chocolate chips.
1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup (113g) semi-sweet chocolate chips
Scoop cookie dough onto the prepared baking sheet and bake for 9-10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Depending on how big you make your cookies, this recipe should yield 10-12 cookies.