Mmm…kay, so I’ve already confessed to being a total cookie monster (who doesn’t like to do housecleaning), but recently my husband made a very specific cookie-baking request that took me by surprise.
He wanted chocolate chip cookies – the REGULAR kind he said.
The regular kind?
I made it clear I would not ever be baking with gluten or sugar, so what exactly did he mean by “regular”?
Well, I’ll spare you the whole conversation, but it was a negotiation to say the least. 😉
We landed on this recipe and these cookies were SO good, they literally melted in my mouth.
I highly recommend baking these for all of your loved ones who want the “regular” cookies.
Ingredients:
- 2 1/4 cups of Bob’s Red Mill Gluten-free flour
- 1 t sea salt
- 1 t baking soda
- 8oz of vegan butter – Miyoko’s European Style Cultured butter – the entire package, melted
- 1 c Swerve, brown
- 1/2 c Swerve or Wholesome Zero, granular
- 2 large farm fresh eggs, beaten
- 1 t organic vanilla extract
- 1 T of organic unsweetened vanilla almond milk
- 1 bag of Lakanto sugar-free chocolate chips
Step one: Preheat oven to 375.
Step two: Mix all of the above ingredients (except for the chocolate chips) together until well blended.
Step three: Stir in the chocolate chips.
Step four: Place dollops of the dough on an organic coconut oiled cast iron (my new fave for all things baking/cooking) baking pan – no need to press these down with a fork, they will melt into perfect cookie form.
Step five: Bake 15-18 minutes until golden brown.
Step six: Bless this goodness and dip it in unsweetened organic vanilla almond milk for extra delight.
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