Classic Choco Chip Cookies

A modern day take on your Grandma's “SECRET” (Toll House) cookies.

Fit for all annoying and necessary dietary restrictions while remaining delicious and a crowd pleaser.

Ingredients:

• 2 1/4 cup gf flour (Bob’s Red Mill GF all purpose is great)

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder (critical for thicker cakier cookies omit if you want thin crispy guys)

• 1/3 cup cane sugar

• 1/2 cup brown sugar - packed

• 1/4 cup coconut sugar

• 1 tsp vanilla extract

• 2 tbsp vegan butter

• 1/4 cup coconut oil

• 2 flax eggs (2 tbsp ground flax seeds with 6 tbsp water)

• Splash of non-dairy milk if needed for thin dough

• Chocolate chips (1/2 cup - 1 cup up to you; I like more)

Directions:

Preheat oven to 350 F. In a small mixing bowl add your flour, baking soda, baking powder, salt and mix.

Make your flax egg (2 tbsp ground flax plus 1/2 cup water mix and let sit for at least 3 min.

Then, in a large mixing bowl add your cane sugar, brown sugar, coconut sugar, vanilla, vegan butter, coconut oil, and flax egg (after its gotten gelatinous). Use your hand mixer on low to gently combine the wet ingredients DO NOT OVERMIX.

Gradually add in your dry mix and beat on low until fully mixed, dough should look a little dry but able to hold firm when pressed. Fold in your mix-ins now; chocolate chips, nuts, etc.

Let sit in the fridge for at least 10 minutes. After resting, ball the dough into 1 inch rounds. Cook for 10-12 minutes!