Gluten-Free Chocolate Chip Cookies
Ingredients
-
½
cup
vegan butter, softened
-
⅔
cup
brown sugar
-
⅓
cup
white sugar
-
1
large
egg
-
1½
tsp
vanilla extract
-
1½
cups
Bob's Red Mill Gluten Free 1:1 Baking Flour
-
½
tsp
baking soda
-
¼
tsp
baking powder
-
¼
tsp
salt
-
1
cup
semi-sweet dairy free chocolate chips
-
to taste
flaky sea salt for sprinkling
Instructions
- Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, beat together butter and sugars until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Gradually mix in the flour mixture until a dough forms.
- Fold in the chocolate chips with a spoon or spatula.
- Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
- Preheat the oven to 350°F and line two baking trays with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie and roll into balls, spacing them 2-3 inches apart on the trays.
- Bake one tray at a time for 9-12 minutes until golden on the edges and puffed in the center.
- Allow cookies to cool on the trays for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16-20 cookies
Calories
109
Total fat
6.3g
Total carbohydrates
29.2g
Total protein
2g
Sodium
122.4mg
Cholesterol
10.3mg
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