![]() ![]() I like to switch up the extracts and chocolate chip varieties depending on the occasion or holiday. These gluten free chocolate cookies are endlessly versatile. Transfer to cooling rack to cool completely. Lift baking sheet and let it drop against the counter (or cooling rack) 1 to 2 times, which will help the cookies "drop" and spread slightly.Īllow to cool for 5 minutes on the cookie sheet. Remove baking sheet from the oven and set it on a cooling rack or towel on the counter. Scoop and roll a heaping 1.5-2 Tablespoons of dough into balls, and arrange 2 inches apart on the baking sheet.īake for 7 to 9 minutes, or until the edges appear set and the centers still look soft. (The batter will be thick.) Next, fold in chocolate chips. Add Dry IngredientsĪdd cocoa powder, baking soda, and salt use a wooden spoon or spatula to mix until combined. Add Remaining Wet IngredientsĪdd peanut butter, coconut oil, and vanilla whisk well until smooth. In a large mixing bowl, combine eggs and brown sugar whisk well until combined. Preheat oven to 350✯ and line a large rimmed baking sheet with parchment paper or a silicone baking mat. If making the recipe dairy-free, look for Enjoy Life brand of chocolate chips, which are allergen friendly.
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