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Prep time
1 hour 5 minutes
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Cook time
1 hour
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makes
32 cookies
Author Notes
For the gluten-free people who still want yummy cookies! —Rachel
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Ingredients
- Dry Ingredients
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2 1/4
all-purpose gluten-free flour mix
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1 teaspoon
baking soda
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1 teaspoon
salt
- Wet Ingredients
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1 cup
non-dairy butter (softened)
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1/2 cup
brown sugar
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3/4 cup
white sugar
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1
egg
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1 1/2 tablespoons
vanilla extract
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1+ cups
chocolate chips
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1/2 teaspoon
almond extract (optional)
Directions
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In a small/medium bowl, whisk together flour, baking soda, and salt.
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In a large mixing bowl, combine butter and sugars. Beat on medium-low speed with a hand mixer until light and fluffy.
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Add egg, vanilla, and almond extract. Beat until well combined, scraping down the sides of the bowl.
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With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
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Using a 1½ tablespoon scoop, scoop the dough into balls and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes. After freezing you may place the cookie dough in plastic bags in the freezer.
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When ready to bake, preheat the oven to 340F. Line two baking sheets with parchment paper or a silicone mat.
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Press on any extra chocolate chips and then bake for 13 to 16 minutes or until the edges are golden brown. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.
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Enjoy warm out of the oven or at room temperature. You can even freeze them baked for up to 1 month!
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