- 1/2 cup butter or coconut oil at room temperature
- 1/2 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup + 2 Tbsp gluten-free baking mix store-bought or homemade blend
- 1/2 tsp baking soda if not included in the baking mix
- 1 cup chocolate chips
Pre-heat the oven to 350˚F. Line a baking sheet with parchment paper.
Using a mixer with paddle attachment; cream together the butter (or coconut oil) and coconut sugar until light and fluffy.
Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
Add gluten free baking mix and blend in. Blend in the chocolate chips. Drop with a #40 scoop or large tablespoon about two inches apart on the baking sheet. If using a spoon, try to shape into uniform rounds before baking.
Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for up to several days. Freeze for longer storage.
Recipe adapted from www.minimalistbaker.com Courtesy of Chef Kevin Wagner RNCP