Sara-safe Chocolate Chunk Cookies

This is still in development, but it is the second edible prototype. It has been adapted from a recipe in the Readers Digest Food Allergy Cookbook by Lucinda Bruce-Gardyne. However, I still could not eat their allergy friendly recipe and had to make multiple adaptations, lol. Still not completely happy with this one, but at least it finally tastes like yummy cookie!!! Comments to help make it better are always appreciated!

½ cup softened butter
1/4 cup and 4 tbsp honey (the original recipe is 1/2 cup and 8tbp of cane sugars, use whatever sweetener you want and sweeten to your taste! Every sweetener makes this taste a little different though…)
Egg replacer for 1 egg
1 tbsp rice milk or goats milk

1 cup all purpose gluten free flour mix
½ cup almond flour (I added this because it drastically improves the taste of this recipe, sometimes I put more in, sometimes less)
1 tsp baking powder (gluten free)
1 tsp salt

3 ounces unsweetened chocolate chopped up – make sure no soy (Lecithin – can be from soy or egg, I can’t have either!) or cane sugars

Cream sweetener and butter together, add egg replacer and milk to that.
Mix together dry ingredients, and then whisk into wet ingredients.

Place blobs on small cookie pan (does not matter where, they will all melt together anyway into one big giant sheet of cookie, I am tempted to put this into a cake pan and see if they make better cookie squares instead)

Bake for 13- 15 minutes at 350, bottoms are very prone to burning so watch! I recommend using a silicon baking sheet to help prevent scorching on the underside, trust me, it's worth it, these guys love to burn!