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Colorado Chocolate Chip Cookies Recipe


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     Colorado Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   24 cookies

1/2 c. butter or margarine
1/2 c. packed light brown sugar or maple sugar
1 tsp. vanilla extract (or other exract desired)
1 lrg egg or 1/4 c Flax Mix (following)
1/4 c buttermilk, or 1/2 tsp vinegar or lemon juice and enough non-dairy milk to equal 1/4 c.
1 3/4 c. Flour Blend (see Gluten Free Waffles for this)
1/2 tsp baking soda
1/2 tsp salt
1/2 c. shredded coconut
1/2 c. chopped nuts of choice
1/2 c. dried tart cherries or cranberries
1 1/2 c. gluten-free, dairy-free chocolate chips
Flax (Flaxseed) Mix
3 tsp. flaxseed or flaxseed meal
1 c. boiling water

1. Preheat oven to 350 degrees. Grease nonstick baking sheet or line with parchment paper. 2. In large mixer bowl, beat butter, sugar and vanilla together until smooth. Beat in egg, then buttermilk. 3. In separate mixer bowl, combine flours, baking soda, and salt. Best into egg mixture on low speed until incorporated. 4. Stir in coconut, nuts cherries, and chocolate chips. Drop by tablespoonfuls (or use small spring-action ice-cream scoop for evenly sized cookies) onto prepared baking sheet. 5. Bake for 7-10 mins. or until cookies are lightly puffed and slightly browned. Cool on wire rack. Store cookies in airtight container.
Flax (Flaxseed) Mix This egg substitute works best in recipes with a darker color where you are replacing one egg rater than two. It works best as a binder and moisturizer, but it is not a leavening agent as are eggs. Therefore, baked goods will be heavier and denser. Grind seed into a fine powder in a coffee grinder or use flaxseed meal which is already ground. Whisk into boiling water, remove from heat, and let stand for 5 mins. Use as a substitute for eggs - 1/4 c. flax mix equals 1 lrg egg.

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