1-1/2 cups Jubilee Gluten-Free Baking Mix
1/2 cup melted coconut oil
1/2 cup Jubilee Maple Syrup
1 tsp vanilla extract
1 tsp lemon or lime juice (or you can use apple cider vinegar)
3/4 cup chocolate chips (or dairy free chocolate chips)
Preheat oven to 350 F. Grease a large baking sheet. Add the dry mix to a medium sized bowl. In a large bowl, mix together melted coconut oil and sugar until smooth. Add the rest of the wet ingredients and stir. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fold in the chocolate chips. I make balls with the dough and place evenly spaced on a cookie sheet. I flatten each cookie with a fork as these cookies will only spread slightly. Bake for about 11-12 minutes, until the edges are firm. Allow the cookies to cool on the tray for about 5 minutes then transfer to a cooling rack. Let cool completely before eating.