Delight your family and friends with these delicious cookies! The dough can be frozen ahead for quick and fresh treats.
2 1/4 cups Better Batter gluten-free flour mix*
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smart Balance Buttery Spread, softened**
3/4 cup brown sugar
3/4 cup sugar
2 teaspoons vanilla
1 cup Enjoy Life mini chocolate chips
Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
In a medium bowl whisk together the gluten-free flour, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer and a large bowl beat the Smart Balance butter and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.
Add the flour mixture to the batter and combine until all the flour is completely mixed in. Pour the chocolate chips into the batter and mix until spread evenly throughout. The batter will be very sticky.
Drop by tablespoon or cookie scoop onto a lined cookie sheet about 3 inches apart. Bake for 10-12 minutes until lightly golden brown. Place the cookie sheet on a wire rack and let it sit for 10 minutes, then remove the cookies from the pan and place them on the wire rack to finish cooling.
* I used Better Batter gluten-free flour blend in this recipe. It’s my favorite blend to use in baking. You could use another one-for-one type mix but results may vary.
**Set your Smart Balance out on the counter for several minutes to soften.
For freezing cookie dough: Drop by tablespoon or cookie scoop onto parchment-lined cookie sheet. These can be close together but not touching. Place cookie sheet in the freezer for one hour. Take frozen cookie balls and store them in a freezer bag or a freezer-safe container in the freezer for up to two months. To bake preheat oven to 350°. Place frozen cookies on a parchment-lined cookie sheet and bake 12-15 minutes until just golden brown. Allow to cookies to cool for 10 minutes on cookie sheet before removing to a wire rack to finish cooling or enjoy warm.
If you want to cut back a little on the sugar use only 1/2 cup of each of the brown and white sugar. The cookies will not spread as much and will be a little denser but they are still yummy! The pictures below show the difference in the cookies made with less sugar.
Also if your kitchen is warm you may want to chill the dough once you have it on the cookie sheet in your refrigerator or freezer for 15 minutes. This will help keep the cookies from spreading out too thin.