Double Chocolate Chip Cookies

We’ve taken our gluten-free Chocolate Chip Crunchy Cookie and baked it into a warm, dairy-free cookie. How’s that for a cookie?  Makes about 18 cookies INGREDIENTS: DIRECTIONS:
  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
  2. Put the brown sugar, oil sugar, nondairy milk, flaxseeds, and vanilla extract in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined.
  3. Put the All-Purpose Flour Mix, baking soda, xanthan gum, and salt in a bowl. Whisk to combine. Add the mixture to the sugar mixture. Beat until combined. Stir in the Crunchy Chocolate Chip Cookies.
  4. Drop by heaping tablespoonfuls onto the prepared baking sheet.
  5. Bake for 9 to 11 minutes, until golden brown with firm edges.
  6. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, and any other leftovers to the freezer.

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