Soft & Chewy Chocolate Chip Sugar Cookies

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These Soft & Chewy Chocolate Chip Sugar Cookies are loaded with mini chocolate chips! If that wasn't enough, they're gluten free, eggless, nut free and easily vegan!

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In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.

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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ½ cups of the light brown sugar until it is soft and creamy. About 2-3 minutes.

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Slowly beat the cornstarch water mixture, the vanilla and milk into the creamed butter and sugar. It will look chunky.

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Slowly beat in the dry ingredients and then stir in the mini chocolate chips with a spatula.

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Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. You MUST chill the dough.

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Scoop the dough into balls. Press in more mini chips and then coat in granulated sugar.

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Bake the cookies at 325 degrees, reshape when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.

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Get the complete recipe via the link below.

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