No Mixer Quick Chocolate Chip Cookies

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These No Mixer Quick Chocolate Chips Cookies have chewy middles and crispy edges! They only require 30 min of chill time and they're gluten free, nut free, eggless and can easily be vegan!

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 Microwave butter in 11 second increments until just melted. Do not let it bubble or brown. Whisk and set aside to cool.

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In a medium bowl, whisk together the gluten free flour, baking soda and kosher 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.

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Into the cooled melted butter, combine the light brown sugar, the cornstarch water and the pure vanilla extract. It may appear slightly chunky.

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Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the milk and whisk to combine. Add in the second half of the flour gently with a spatula.

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Gently fold in the chocolate chips until everything is just combined and you don't see any more flour. Don't over-mix. Chill the dough.

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Scoop the dough into balls and press the tops in extra chocolate chips.

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 Bake the cookies at 350 degrees Fahrenheit for 13 minutes.

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Get the complete recipe via the link below!

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