Easy Gluten Free and Vegan Chocolate Chip Cookies.
- ⅔ cup vegan buttery spread
- ¾ cup light brown sugar
- ½ granulated sugar
- ½ cup unsweetened applesauce
- 2 cups gluten free flour blend
- ¾ teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy free mini chips
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Cream the buttery spread and sugars in a large bowl. Add the applesauce and mix on medium speed until combined.
- Add the flour, baking soda, baking powder, and salt. Mix until combined.
- Stir in chocolate chips.
- Drop rounded
tablespoons of the dough on the cookie sheet. Bake at 350 degrees for 10
minutes. They will look a little bit underdone, but will cook a little
bit more as they cool on the cookie sheet.
- If you are going
to freeze the dough, just drop rounded tablespoons of dough on the
cookie sheet and stick it in the freezer for a couple of hours. Once
firm, put the dough balls in a freezer bag and store in the freezer
until it’s time to bake them. When you want to bake them, bake at 350
for 11-13 minutes.
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