Servings: 24 medium cookies
Equipment
- Electric mixer or Whisk
- #50 Cookie Scoop or two tablespoons
Ingredients
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Cocoa Powder
- 1 Cup Plant Butter
- 1 Cup Granulated Sugar
- 1 Large Egg
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Vanilla Extract
- 1 Bag Dairy-Free Dark Chocolate Chips (milk chocolate is best!)
Instructions
- In a medium bowl, use whisk or fork to gently combine gluten-free flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large bowl, use a whisk or electric/stand mixer to cream together dairy-free butter, granulated sugar, vanilla extract and salt until thoroughly combined.
- Add egg to the butter and sugar and mix until combined.
- Pour dry ingredients into the large bowl and gently mix using a rubber spatula until the dry ingredients are completely incorporated. (If using an electric/stand mixer, make sure to mix in dry ingredients on a low setting and scrape the bottom of the bowl).
- Fold in chocolate chips.
- Cover with plastic wrap nd chill dough for 1 hour.
- At this time, preheat the oven to 350ºF and line baking sheets with parchment paper.
- After chilling, use a cookie scoop or two spoons to scoop 1-2 tablespoons of dough and place on lined baking sheet. (Try to limit each baking sheet to about 6 scoops of dough because the dough will spread.)
- Bake cookies for 12 minutes.
- Let cool completely since the cookies are delicate while hot.
- Repeat with remaining dough and enjoy!
Notes
For best results, use the flour blend listed in the recipe ingredients.
Nutrition
Serving: 1cookies
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