Try our delicious dairy, nut, and gluten free chocolate chip cookies. I often find dairy free cookies get a little thin and crispier and I wanted a soft cookie with a nice amount of bite!
Ingredients
¼ cup room temp earth balance butter
¼ cup Tofutti cream cheese
1 egg
1 ½ tsp Singing Dog Vanilla
½ cup brown sugar
¼ cup white sugar
1 cup Josie’s Best GF Muffin & More Mix
½ tsp baking powder
½ tsp salt
½ cup chocolate chips (make sure they work for your allergen needs!)
Instructions
Mix the butter, cream cheese, egg, vanilla, and sugars well until fully combined.
Mix Muffin and More, baking powder, and salt.
Gently add dry ingredients to wet and mix gently until fully combined.
Fold in Chocolate chips and let cool for about 1 hr.
When ready to cook preheat oven to 350 and scoop out in about 1 -2 TBSP balls onto a parchment-lined cookie sheet.
Bake until edges are just barely brown, about 10 mins.
Remove from the oven and gently tap the cookie sheet. Allow cookies to cool for a few mins. On the sheet before removing to a cooking rack to cool completely.
Enjoy!
