Super quick gluten-free, milk-free, egg-free, dairy-free, soy-free, corn-free Cookies!

Tonight was Pinewood Derby, and the two youngest both did very well. But poor Oldest--not only is he too old to participate in the Pinewood Derby, but he couldn't have the cookies that they had as treats. So I decided that it'd been too long since I'd had chocolate chip cookies and should make some.

Here's the recipe:

1 box Betty Crocker Gluten-free yellow cake mix (or another gluten-free cake mix)
3 tbs Ener-G egg replacer
2/3 c rice milk (or almond milk or whatever turns you on--the box actually calls for water)
A little less than 1/3c canola oil
2 tsp McCormick French Vanilla
2-3 tbs Enjoy Life chocolate chips

Pre-heat the oven to 400 degrees. Lightly grease the cookie sheet with some canola oil.
Mix the egg replacer and the cake mix dry.
In another bowl/cup, mix the rice milk, oil, and the vanilla.
Pour the liquids into the dry mix and mix until well combined. Don't over-mix it--do it by hand. It's the consistency of a pie crust, so it's ok if it's a little dry.
Once the dough is mixed well, add in the chocolate chips and stir until they're throughout the mixture.
Drop by tablespoonfuls onto the greased cookie sheet and pat into round cookie-shapes. Bake for 12 minutes. The cookies should be just slightly brown.





Mmmmm. I ate three right out of the oven. And so did my Oldest.