Notes: Gluten and egg free!
Preheat oven to 350 degrees. Grease a baking sheet. In medium bowl cream butter and sugar. Gradually add egg substitute and vanilla. Sift together all dry ingredients. Stir into butter mixture until well blended. Finally fold in chocolate chips. Using a teaspoon, drop dough 2 inches apart and bake for 6-8 minutes. Let cookies cool on pan for 2 minutes before removing.
- 3/4 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon ADAMS BEST VANILLA
- 1/4 cup egg substitute
- 2 1/4 cups gluten free baking mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 oz semisweet chocolate chips