1cup butter, softenedFor dairy-free use Smart Balance butter, or Vegan butter.
3/4cupbrown sugar, packed
1teaspoonpure vanilla extract
1largeegg (room temperature)For egg-free/Vegan use Bob's Red Mill Gluten-Free Egg Replacer.
1/2teaspoongluten-free baking powder
2 1/2cupsall-purpose gluten-free flourI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2teaspoon xanthan gum(leave out if your flour already has it)
2cupschocolate chipsFor dairy-free and vegan I like Nestle Simply Delicious or Enjoy Life mini chocolate chips.
In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
In a medium-sized bowl combine the gluten-free flour, baking soda, baking powder, salt and give it a quick stir to combine the ingredients.
Add the gluten-free flour mixture to the butter mixture and mix until fully combined.
Either stir in the until chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter.
Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
Bake for 8-10 minutes until they start to turn golden brown (centers of the cookies will be soft). Please watch your oven because all ovens are different.
Cool and store in an air-tight container. Enjoy!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Use the "spoon and knife" method to measure the flour.
Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop because I like a bigger cookie. It was a game-changer for me!
I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
To bring your egg to room temperature add very warm, but not hot tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
For dairy-free option I used Smart Balance butter and Nestle Simply Delicious Morsels. I also like Enjoy Life Mini Chocolate Chips.
For Vegan option use Earth Balance butter, Nestle Simply Delicious Morsels or Enjoy Life Mini Chocolate Chips (or your favorite Vegan butter and chocolate chips) and Bob's Red Mill Gluten-Free Egg Replacer.
Store in an air-tight container.
The cookie dough can be frozen for up to 9-12 months.