Ingredients:

• 2 1/4 Cups Bob's Red Mill 1 to 1 Baking Flour
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 1 Cup (2 Sticks) Butter, softened or Vegan Butter
• 3/4 Cup Sugar
• 3/4 Cup brown sugar
  
• 1 Tsp Vanilla Extract
• 2 Large Eggs or Egg Replacer
• 2 Cups Chocolate Chips
• Optional: 1 Cup Chopped Walnuts

Directions:

1. Pre-heat oven to 190°C. Line two baking sheets with baking paper. Mix Flour, baking soda and salt in a bowl. Set aside.
   
2. Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. With egg replacer add slowly and ensure you beat during the adding process.
3. gradually add flour mixture to the wet mixture, beating until completed blended. Stir in Chocolate Chips and walnuts (if desired).
4. Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets.
   
5. bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes approx 36 cookies.

Special equipment required:

• Food Processor

Ingredients:

• 1 1/2 Cups (225g) Bob's Red Mill 1 to 1 Baking Flour
• 1/2 Cup (60g) Powdered Sugar
  
• 1/2 Tsp Salt
• 1/2 Cup (115g) Cold Unsalted Butter, cut into small pieces
• 1 Egg (50g)
  

Directions:

1. Pre-heat oven to 190°C.
2. In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Drop in the pieces of cold butter and pulse until they just disappear into the flour mixture. Add in the egg and process together, stopping just as the dough forms a ball and starts to pull away from the sides of the bowl.
3. Remove the dough from the food processor and pat into a flat disk. Wrap tightly and refrigerate for 30 minutes.
4. Take the crust from the refrigerator and place on a lightly floured surface. Gently tap the crust with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
5. Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
6. Press aluminum foil into the crust and fill with pie weights or dried beans/rice. To parbake, bake for 25 minutes. To fully bake, bake for 30 minutes.

Servings per pack: Approx 34

Serving Size: 34g

Ingredients:

• 2 1/4 Cups Bob's Red Mill 1 to 1 Baking Flour
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 1 Cup (2 Sticks) Butter, softened or Vegan Butter
• 3/4 Cup Sugar
• 3/4 Cup brown sugar
  
• 1 Tsp Vanilla Extract
• 2 Large Eggs or Egg Replacer
• 2 Cups Chocolate Chips
• Optional: 1 Cup Chopped Walnuts

Directions:

1. Pre-heat oven to 190°C. Line two baking sheets with baking paper. Mix Flour, baking soda and salt in a bowl. Set aside.
   
2. Beat butter, sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. With egg replacer add slowly and ensure you beat during the adding process.
3. gradually add flour mixture to the wet mixture, beating until completed blended. Stir in Chocolate Chips and walnuts (if desired).
4. Roll dough into balls, about 2 tablespoons each. Place 2 inches apart on prepared baking sheets.
   
5. bake for 11-13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes approx 36 cookies.

Special equipment required:

• Food Processor

Ingredients:

• 1 1/2 Cups (225g) Bob's Red Mill 1 to 1 Baking Flour
• 1/2 Cup (60g) Powdered Sugar
  
• 1/2 Tsp Salt
• 1/2 Cup (115g) Cold Unsalted Butter, cut into small pieces
• 1 Egg (50g)
  

Directions:

1. Pre-heat oven to 190°C.
2. In the work bowl of a food processor, pulse together flour, powdered sugar and salt. Drop in the pieces of cold butter and pulse until they just disappear into the flour mixture. Add in the egg and process together, stopping just as the dough forms a ball and starts to pull away from the sides of the bowl.
3. Remove the dough from the food processor and pat into a flat disk. Wrap tightly and refrigerate for 30 minutes.
4. Take the crust from the refrigerator and place on a lightly floured surface. Gently tap the crust with the rolling pin to flatten. Rotate 90 degrees and repeat until the crust is 10 inches in diameter. Roll the rolling pin across the surface to smooth and flatten to 11 inches in diameter.
5. Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. The dough may tear in some spots as you transfer; this is okay! Roll the rolling pin across the top of the tart pan edge to cut excess dough. Use the excess dough to patch any holes. Poke holes in the bottom with a fork to help prevent bubbling. Chill in the refrigerator for 10 minutes before baking.
6. Press aluminum foil into the crust and fill with pie weights or dried beans/rice. To parbake, bake for 25 minutes. To fully bake, bake for 30 minutes.

Servings per pack: Approx 17

Serving Size: 34g

Servings per pack: 17 Approx.

Serving Size: 40g

Servings per pack: 16 Approx.

Serving Size: 42g