Vegan Gluten-Free Chocolate Chip Cookies
Ingredients
- 1/2 C @miyokoscreamery vegan butter, softened
- 1/4 C coconut oil
- 1 flax egg (1 TBSP @sunfood ground flax seed + 3 TBSP warm water - let sit for 15 min)
- 3/4 C @wholesomesweet coconut sugar
- 1/2 C @swervesweetie granulated sweetener
- 1 TBSP @simplyorganicfoods Madagascar Vanilla
- 1 3/4 C @bobsredmill 1:1 GF flour
- 1 1/2 tsp @allspicedsm arrowroot powder
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 C @lilys_sweets keto sugar-free dark chocolate chips (plus more for topping!)
Preparation
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine butter, oil, flax egg, sugars, and vanilla with a hand mixer on high speed for 2 minutes until fluffy.
Add in flour, arrowroot powder, salt, and baking soda. Mix just until well combined.
Fold in chocolate chips.
I like these cookies bite-size (recipe for me made 37 cookies!) so I roll them into TBSP sized balls, flatten slightly, top with 4 - 5 extra chocolate chips, and place on a tray. Place in freezer to chill for 10 minutes.
Transfer to a parchment lined baking sheet and bake for 8-10 minutes. They will look undercooked. THAT IS OKAY! :) They will firm up as they set.
Remove from oven, transfer to a rack to cool, and serve warm with a ice cold glass of @addjoi cashew milk! YUM! :)
