Allergy-Free Chocolate Cinammon Sugar Cookies

An original recipe!!!! LOL. I’m so proud of myself! Mum’s first comment was (in addition to other comments from the kids), “and it tastes real, too!!!”

1 1/4 cup wheat free baking mix
1/3 cup brown rice flour
1/3 cup garbanzo & fava flour
1 cup almond meal/flour
1 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance (whipped [dairy free] buttery spread)
1/4 cup applesauce
1/4 cup oil
1 1/2 cups sugar + 1/2 cup
1 tbsp Ener-G Egg Replacer + 4 tbsp warm water (= 2 eggs)
1 cup bittersweet chocolate chips
2 tbsp cinnamon

Preheat the oven to 400 degrees.

In a medium bowl, combine the wheat-free baking mix, the three flours, baking soda, and salt.

In a large bowl, whisk together Earth Balance, applesauce, and oil. Whisk in 1 1/2 cups sugar, followed by the egg replacer. Add the dry ingredients, half at a time (you might want to switch to a spatula for this). Fold in the chocolate chips.

Mix the remaining 1/2 cup sugar and 2 tbsp cinnamon in a small bowl. Roll 1-inch balls of dough in the cinnamon/sugar mixture. Place two inches apart on greased baking sheets, and flatten to a little less than 1/4 inch thick with the bottom of a glass dipped in the cinnamon/sugar.

Bake for 7 to 10 minutes or until golden brown (see picture). Leave to cool on sheet for at least three minutes before transferring to a cooling rack.

Makes roughly 8 dozen.