Soft, Chewy, Gluten Free Chocolate Chip Cookies (Edit recipe)

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These cookies are incredibly soft, chewy, and sure to impress any guests this holiday season! They're gluten free and can be made dairy free as well

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PREP TIME

10 minutes

COOK TIME

14 minutes

INGREDIENTS

Serves: 12

Ingredients

.5 cup Unsalted Butter, Soft, vegan butter stick will work too
0.333 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto, Or organic cane sugar
.66 cup Brown Monkfruit Sweetener - Lakanto, Or brown sugar, or coconut sugar
1 whole Egg
2 tsp Pure Vanilla Extract
1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.25 tsp Baking Soda
.25 tsp Sea Salt
.25 tsp Baking Powder
1 cup Dark Chocolate Chips
2 Tbsp Sprinkles

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Best butter with sugars with standing or hand electric mixer
Add egg & vanilla and beat until smooth
Add dry ingredients and beat again
Fold in chocolate chips and sprinkles
Roll into balls, place on parchment paper, and refrigerate for 2 hours
Bake at 350 for 12-14 minutes
Right out of the oven use a circular cookie cutter to swirl the cookie within to regain that perfect circle cookie shape
Can sprinkle a few extra chocolate chips on top while still hot
Sprinkle with flakey sea salt
Allow to cool several minutes, then carefully move to cooling rack
They'll be soft, but will firm a bit once cooled

Notes

These cookies can be made large or small. I made larger ones, yielding 12 cookies, but can make about 20 if rolling into smaller balls of dough

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	196
Fat:	17 g
Carbohydrates:	24 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	88 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.