Chocolate Chipless Cookies
My chocolate chipless cookies make the dough the star of the show. Leaving out the chocolate chips showcases the soft, chewy texture and rich, buttery flavor of these wonderful cookies.
Servings: 15
Calories: 258kcal
Equipment
Ingredients
- 2 ¼ cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 sticks butter unsalted; softened
- 1 ¼ teaspoon vanilla
- 2 eggs room temperature
Instructions
- Preheat the oven to 375 degrees and line one or two baking sheets with parchment paper.
- Mix the gluten free flour, baking soda, and salt in a small bowl and set aside.
- Mix the softened butter, sugars, and vanilla in a large mixer with the paddle attachment until creamy - one to two minutes. Then, beat in the eggs one at a time.
- Use a 2-inch cookie scoop to place mounds of dough ton the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes until the edges are golden, but the center are still soft.
- Cool the cookies on the baking sheets for 3 to 4 minutes. Then, transfer them to a wire cooling rack to cool completely. Enjoy!
Notes
Tips
- Overmixing the dough can make the cookies tough and dry. This is true for both wheat flour and gluten free flour.
- Your cookies should be golden on the edges and soft in the center. Carryover cooking from the hot baking sheet will finish them to perfection. Remember, a fully baked cookie is an OVERBAKED cookie!
- Measure your flour by weight or loosely spoon it into your measuring cup and level it off with a knife to avoid compacting.
Nutrition
Calories: 258kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 336mg | Potassium: 27mg | Fiber: 2g | Sugar: 21g | Vitamin A: 408IU | Calcium: 28mg | Iron: 1mg
