First, these cookies must be made by someone under 5 feet tall. An elf will do, if you know one.
Second, these are the best cookies in the world! Not only are they the perfect balance of sweet, spice, ginger, and chocolate, they are the ideal consistency–just soft and crisp enough to keep you eating and eating.
This recipe is for a half batch (about 16 cookies)
1 1/8 cups gluten free baking mix
1/4 tsp baking soda
1/2 cup Earth Balance, measured and softened on the counter at least 30 minutes
1/4 cup sugar
1/2 cup packed light-brown sugar
1/4 (heaping) tsp salt
1 tsp vanilla
1 Ener-G egg replacer (or equivalent flax egg)
1/4 cup ginger, finely grated
2/3 cup chocolate chips
Preheat oven to 350. Grate ginger and set aside. In a small bowl, whisk together the gf baking mix and baking soda, set aside. Whisk egg replacer with warm until frothy, set aside. In a large bowl, combine the Earth Balance with both sugars and ginger, using a whisk (or electric mixer) beat until light and fluffy. Add the salt, vanilla, and egg replacer and mix well. Add dry ingredients and mix until just combined. Stir in the chocolate ch.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 12-15 minutes.
**Your oven may be hotter than ours, so check the cookies around 10 minutes if you are concerned. However, with the gf flour and ginger, we think the baking time needs to be longer than typical cookies***
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookies