Updated: Apr 8
Velvety soft, sweet, chocolaty Gluten Free chocolate chip cookies. Perfect dessert after Easter dinner.
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Combine gluten free flour, baking soda, and salt in a medium bowl. Whisk together well. Put aside. (see video)
In a separate bowl combine the melted butter, truvis and sugar and vanilla extract. Mix until smooth. (see video)
Drop in 2/4 cups of applesauce. Stir together until thickened. (see video)
Add flour a little bit at a time. Mix together until it forms a thick batter. (see video)
Pour in chocolate chips and stir until blended well. Cover with plastic wrap and refrigerate at least a half hour. (see video)
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Brush some oil onto your baking sheet. Scoop a little more than a teaspoon of cold batter into your palm and roll into a ball. Leave space between balls on cookie sheets. (see video)
Place into a 350 degree preheated oven. Bake about 10 minutes. When a toothpick comes out dry, they are done.
Allow the cookies to cool about ten minutes and then transfer to a wire rack to cool. Store in an airtight container.
1 1/4 cups gluten free flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted and cooled
1/4 cup Truvia with a little sugar (I used mostly Truvia)
1 teaspoon vanilla extract
1/2 cup chocolate chips (gluten free)
Oil of your choice