Gluten Free Chocolate Chip Cookies
*not Paleo
2 cups GF all-purpose flour
1 1/2tsp. baking soda
1 1/2 cups Earth Balance butter substitute, softened
1 cup organic coconut sugar
2 boxes Jello instant vanilla pudding, serves 4
1 1/2tsp. gluten free vanilla extract
3 cage free organic eggs
1 pkg. semi-sweet chocolate chips
1 1/2tsp. baking soda
1 1/2 cups Earth Balance butter substitute, softened
1 cup organic coconut sugar
2 boxes Jello instant vanilla pudding, serves 4
1 1/2tsp. gluten free vanilla extract
3 cage free organic eggs
1 pkg. semi-sweet chocolate chips
Preheat oven to 375 degrees. Combine softened butter, sugar, pudding powder, and vanilla. Beat with mixer until smooth and creamy. Beat in eggs, one at a time. Gradually stir in baking soda and flour. Stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet. I used a cookie scoop to make my uniform and also lined my baking sheet with aluminum foil for easy clean-up. Bake at 375 degrees for 11-12 minutes. It's best to refrigerate dough between batches. Allow to cool for a few minutes before transferring off of baking sheet.
* Everything I searched online said the Jello instant vanilla pudding was gluten free. It is not actually labeled on the box, so if following a strict diet (i.e. Celiac disease), please consult your physician.
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