Makes 16 cookies
Free of: Top allergens, except wheat.

Ingredients

• 1 cup (250 mL) all-purpose flour
• 1⁄2 cup (125 mL) white sugar
• 1⁄2 cup (125 mL) brown sugar
• 1 stick (125 mL) unsalted butter or dairy-free margarine
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) egg replacer (such as Ener-G egg replacer) mixed with 2 tbsp water (equal to one egg)
• 1 tsp (5 mL) vanilla
• 1⁄2 teaspoon (2 mL) salt
• 1¼ cup (295 mL) semi-sweet chocolate chips*

Method

1. Preheat oven to 375° F.
2. Mix together flour and baking soda. Set aside.
3. In a large bowl or using an electric mixer, beat together the butter, both sugars, egg replacer, salt and vanilla.
4. Add the flour mixture and mix until smooth. Gently stir in chocolate chips.
   Divide dough into 1 tbsp-sized balls.
5. Arrange cookies on a non-stick baking sheet 2 inches apart. Bake for 8 to 10 minutes, or until bottoms are golden.
6. Cool on a wire rack and serve.

*Note on Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates
  Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
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