You know how you have that favorite chocolate chip cookie recipe that you use for all occasions? The one that you’ve used for decades and know by heart? I had that recipe. It was a classic Betty Crocker chocolate chip cookie recipe and it went through all of my food phases until it became a soy-free, dairy-free, and gluten-free recipe. And it was still just as scrumptious! Until I moved into an apartment last year with a reduction oven. I have no idea what happened, but my tried-and-true recipe always ended up looking like gooey cookie globs that I had to scrape off of my cookie sheet. I tried changing the oven temperature, adding more flour, less flour, making the dough cold first. I tried all kinds of tricks to get my cookies to bake like they usually did to no avail.

Finally, I did what I had to do—I experimented with other chocolate chip cookie recipes until I found a new recipe to call my own. After much trial and error, my favorite new chocolate chip cookie recipe revealed itself. Now, even though we’ve moved into a home with a gas oven, I still prefer my new cookie recipe over the old one. The good news is that now I’ve got two go-to favorites to choose from.
Chocolate Chip Oat Flour Cookies
makes 2 dozen cookies

Preheat the oven to 375 degrees.

Ingredients
1 cup Earth Balance Soy Free Natural Buttery Spread, room temperature
1 cup organic sugar
1 cup organic brown sugar
3 Teaspoons Ener G Egg Replacer
6 Tablespoons water
1 teaspoon vanilla
2 cups gluten-free flour blend (see below for a great blend!)
2.5 cups certified gluten-free oat flour
1 tsp baking powder
1 tsp baking soda
1/2-3/4 cup vegan chocolate chips


Instructions:
Cream the Earth Balance Spread, sugar and brown sugar. Once that is creamed, add the egg replacer, water and vanilla. Blend. Add dry ingredients and stir until creamy. Roll into 1-inch balls and place on greased cookie sheet. Bake for 12 minutes.

The following recipe is a fabulous replacement for regular flour. Just use an equal amount of this flour blend in your recipes.

1 cup brown rice flour
1 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1.5 teaspoons of xantham gum

****Do you like RV travel memoirs? Then check out my latest book Little Snowbirds: A Love Story on Wheels.