Chocolate Chip Cookies
Our go to cookie recipe in our house. The dough freezes really well! We usually make two batches of dough, bake half of it, and freeze the rest for later. You can freeze it in a lump of cookie dough, or round the dough into cookie shapes, so it can be easily added to a cooking sheet and popped into the oven.
Ingredients:
| ¾ Cup |
Granulated sugar |
| ¾ Cup |
Brown sugar |
| 1 Cup |
Earth Balance Vegan Butter Spread (softened) |
| 1 Tsp. |
Vanilla |
| 1 |
Egg |
| 2 ¼ Cup |
King Arthur Gluten-Free All-Purpose Baking Mix (must be the baking flour) |
| 1 Tsp. |
Baking Powder |
| ½ Tsp. |
Salt |
| 2 Cups |
Enjoy Life Vegan Chocolate chips |
| 1 cup |
Chopped nus (optional) |
Directions:
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff & crumbly). Stir in nuts and chocolate chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
|
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